• Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place oats and almonds in a food processor and process until broken down and crumbly.  Add dates, almond butter, coconut oil,protein powder and vanilla extract and continue to process until mixture is well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your oat bars.

  Scoop the mixture into the lined pan and smooth out evenly with a spatula or back of a spoon.

  Place in fridge while you make the frosting.

Chocolate Almond Butter Frosting

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Add almond butter and stir until smooth and well combined.

  Pour this mixture over the bars and smooth into an even layer using a spatula or back of a spoon.

  Top with chopped roasted peanuts.

  Chill in the fridge then to serve cut into 10-12 bars or more smaller squares.

  Will keep in fridge for up to 1 week or freezer for up to 3 months.