Chocolate Oat Crumble Protein Bars
These chewy ,chocolatey no-bake oat crumble protein bars are a delicious treat made with wholesome ingredients. Think: sweet and salty base, gorgeous decadent, fudgy middle and a delicious crumble topping. Perfect for an energy boost, dessert, or lunchbox snack.
Servings 16
Ingredients
Base Crust
- 2 1/2 cups rolled oats
- 1 cup walnut pieces
- 1/2 cup desiccated coconut
- 1/2 cup tahini (sesame seed paste), well stirred (or any nut butter)
- 1/4 cup protein or collagen peptides powder
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Chocolate Fudge Layer
- 3 cups chocolate chips
- 1 cup canned coconut milk or cream
Instructions
Base Crust
- Line an 8 x 8-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.In a medium bowl, stir together the oats, coconut, tahini, protein powder, melted coconut oil, honey and vanilla extract. Mix until thoroughly combinedFold in the walnuts pieces. Reserve 1⅓ cups of the mixture into a small bowl. Scoop out the remaining base mixture into the prepared pan and spread it out evenly with a spatula or back of a spoon.
Chocolate Fudge Layer
- In a medium-sized microwave-safe bowl, add the chocolate chips and microwave at 30 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.Once melted, whisk in the coconut milk. Mixture should thicken and turn into a smooth ganache. Spread the mixture over the base and spread out evenly and smoothly.Finally, sprinkle the remaining oat crumbles on top of the chocolate layer, and press down firmly with a fork or spoon.Refrigerate or freeze the slice until firm enough to cut into 16 (or more smaller) squares.Store in the fridge for up to 1 week or freezer for up to 3 months.