Gingerbread Oat Protein Bars
These gingerbread protein bars have an easy, no-bake crust that's topped with a creamy, chocolate drizzle topping. Soft, chewy, and perfect for fuel. Featuring a rich gingerbread flavor,they are perfect for an on-the-go snack, ideal treat or healthy dessert.
Servings 8
Ingredients
- 1 cup dates, soaked 30 minutes and drained
- 3/4 cup almonds
- 3/4 cup cashews
- 1/2 cup raisins
- 1/2 cup rolled oats
- 1/4 cup protein or collagen peptides powder
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon cloves
White Chocolate Drizzle Topping
- 1/2 cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line an 7 x 5-inch loaf 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 food processor,combine almonds and cashews and process until coarse crumbs. Add dates, raisins, oats, protein powder, water, vanilla and spices. Process and until a thick sticky ball like dough starts to form.Be careful not to over process as its nice to have texture variance and different sized “bits” in your gingerbread bars.Transfer mixture over to the lined dish and smooth out with a spatula or back of a spoon. Refrigerate for at least an hour to firm up. Cut into 8 bars and drizzle with melted white chocolate drizzle.
White Chocolate Drizzle Topping
- 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.Once melted, drizzle over the bars in a decorative pattern or dunk them partially. Be creative and put your own stamp on how they are decorated. Store in the fridge for up to 1 week or freezer for up to 3 months.