per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories from Fat 74
% Daily Values*
Total Fat 8.27
Saturated Fat 2.39
Polyunsaturated Fat 0.50
Monounsaturated Fat 0.53
Total Carbohydrate 18.41
Dietary Fiber 2.97
Vitamin A 0.25%
Vitamin C 0.00%
* Nutritional Values are estimated and may vary
A no-bake recipe guaranteed to give your store bought protein bar a run for their money!
Note: For these bars, I use a 'Chicago Metallic Silicone Metallic Dessert Bar Pan' I bought on Amazon. You could also do it in a 8x8 pan or in muffin tins.
1 square Ghirardelli 100% Cacao
4 tsp coconut oil
1/2 scoop Cellucor Molten Chocolate Whey
1/2 tbsp unsweetened cocoa powder
1 packet Truvia sweetener
4 scoops Cellucor PB Marshmallow Whey
1/4 cup + 1 tbsp almond milk
1/2 cup PB Crave Cookie Nookie peanut butter
3 cups traditional oats
For chocolate, place Ghirardelli chocolate and coconut oil in a bowl. Microwave until melted. Stir in other ingredients until well combine. Divide amongst the 12 dessert bar molds to coat the bottom of each. Place in the freezer.
For bars: Combine whey protein and almond milk. It should be a thick mixture. Melt peanut butter in the microwave for 30-45 seconds to loosen up, then mix in with protein. Add in oats. Mixture will be very thick and sticky. Remove dessert bar tray from freezer and divide protein bar mixture amongst the 12 molds. Freeze for 1 hour.
**I always leave these in the freezer and then take one out a few minutes before eating. They can also be stored in the fridge, but may be gooey when you eat it. I find it thaws very quickly so it works best in the freezer.