Here is my long over-do blog post (sorry everyone). It has been a pretty crazy couple of weeks with my birthday, a dear friend visiting, and Spencer getting the flu (he is all better now). But I’m back! And here to share a little story before our recipe.
This morning I just about had a mini episode.. my heart totally skipped a beat, and not in a ‘cute’ way. A couple hours (exactly) after Spencer left for work I walked into our upstairs bathroom and out of the corner of my eye saw something on the mirror. I blame my overactive imagination and the amount of scary movies that I’ve seen… because my first thought was that someone broke into our apartment and left a note for me. I seriously thought I was done for. For like a second. Of course it was actually a really sweet note from Spencer… but don’t ask why I didn’t assume that from the beginning. Since that is clearly the most logical situation.
Spencer’s “P.S. This isn’t sharpie” was a nice touch.
So let’s get to the recipe! Doesn’t that chocolate look sooo good?
HOMEMADE ALMOND BUTTER PROTEIN BARS
- 1 cup Almonds
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Vanilla
- 1 1/2 cups Old Fashioned Oats (Quick Oats would probably work too)
- 1/4 cup Protein Powder (I used Chocolate)
- 1 tablespoon Ground Flax Seed
- 1/3 cup Maple Syrup
- 1.5 ounces Chocolate (I used four squares off of a bark of Dark Chocolate… if using Chocolate Chips use about 1/4 cup)
Step 1: Process 3/4 of the almonds in a food processor until you get almond butter (this will take about 15 minutes so hang in there). Put the other 1/4 cup of almonds off to the side.
Step 2: Once you have your almond butter just add in the rest of your ingredients! (Minus the chocolate and extra almonds, those are for topping) Process until the batter is smooth and thick (but not dry).
Step 3: Press the batter into a lightly greased 8X8 pan until even.
Step 4: Chop the remaining almonds into little pieces and press into the top of the batter.
Step 5: Melt your chocolate until thin enough to drizzle, and drizzle away! If you want to add more chocolate go for it! Adding chocolate chips to the batter would be delicious as well!
Step 6: Put the pan into the fridge for at least 20 minutes (or until the batter firms up). Once done, cut your bars into the desired size (I got 10 bars) and individually wrap in plastic wrap and store in the fridge.
ALTERATIONS: The first batch I made of these I used a little more than 1 cup of oat flour instead of oats. They turned out just as delicious, just not as firm. The texture of the batter was smoother but taste wise they are about the same. If you don’t like the texture of oats then try using oat flour. They are just a little messier.