The Weigh to Wellness test kitchen just cooked up this batch of higher protein Valentine’s Day protein bars to surprise your sweetheart with. Of course there is still chocolate involved with this baked good but at least it comes with antioxidants, fiber and protein. We hope you enjoy them! I enjoyed making some chocolate designs and I hope you can personalize them for you.
- 1/3 cup PB2 Powder
- 1/4 cup sugar free maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/3 cup quick cook rolled oats
- 1 cup puffed millet (found in cereal isle of whole foods or sprouts)
- 1/4 teaspoon sea salt
- 1/2 cup vanilla flavored protein powder (whatever brand you prefer)
- 3/4 cup unsweetened almond milk
- 2.5 ounces dark chocolate chips
- 1/3 cup dried cherries
- 2 tbsp chia seeds
- 1/4 teaspoon coconut oil
Preheat oven to 300 degrees F. Line 8×8 inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
In a large bowl, combine maple syrup and vanilla until smooth and well combined.
Stir in PB2, oats, millet, salt, cinnamon and protein powder until well-coated, thick, and sticky. Add in almond milk and stir again.
Fold in cherries, 1/4 cup of chopped chocolate, and chia seeds. (You’ll use the rest of the chocolate for the drizzle.)
Pour mixture into prepared pan and use a spatula to evenly spread. Next you’ll have to use your hand to press the mixture down VERY firmly. This will help to ensure that the bars stick together well.
Bake for 15-18 minutes. Cool on wire rack for 10 minutes.
To make chocolate drizzle: melt chocolate and coconut oil in a small microwave safe glass bowl for 30 seconds at first and then stir. Microwave for another 30 seconds and then stir until smooth
Drizzle the chocolate over the bars by placing chocolate in a sandwich sized zip lock bag and cut off a corner. Refrigerate for 30 minutes so that chocolate can harden.
Cut into 10 bars. You can also keep them at room temperature or individually wrap
Makes 10 servings: Calories: 171 kcal Carbs: 21gm, Sugar 5gm, Fat: 7gm, Fiber: 4gm, Protein: 9gm
This recipe is based off a recipe from Ambitious Kitchen