Homemade Protein Bars & Balls 3 Ways

Chocolate Nut Butter Protein Bar (GF/Vegan)

Makes 16 Bars (about 1 x 4 inches)

No baking required!

Ingredients

• 1.5 cups almond or peanut butter (sunflower butter = school-friendly!)
• 3-4 tbsp maple syrup, more if you'd like them sweeter
• 1/2 tsp of cinnamon
• 1/4 tsp of sea salt
• 1/2 cup ground flaxseed
• 3 tbsp of your favourite protein powder (unflavoured, chocolate, peanut butter, etc.)
• 3 tbsp sesame seeds or chia seeds
• (optional) 1 cup gluten-free dairy-free dark chocolate chips
• (optional) flaky sea salt

Directions

1. Line an 8x8 baking pan with parchment paper and set aside.
2. In a large bowl, add your nut butter and maple syrup. Stir to combine. 
3. Then, add cinnamon, sea salt, ground flax, and protein powder. Stir to combine.
4. Add the sesame/chia seeds and stir well to combine. Try to evenly distribute them throughout the mixture.
5. Transfer into the prepared pan and firmly press the mixture into the pan to help form cohesive bars. Use the back of a spoon to flatten out the top into an even layer. Refrigerate it for about 15 minutes to set.
6. If topping with chocolate, melt it either in the microwave in 20-30 second increments, stirring in between (or use the double boiler method), until completely melted. 
7. Pour the chocolate over the mixture and use a spatula to smooth and spread it out evenly.
8. Return to the fridge for 15-20 minutes, until the chocolate is set.
9. Once hardened, cut into bars or squares. Store in the fridge or freezer.

Superfood Breakfast Bites (GF/Vegan)

Makes about 10 balls, depending on size. Double the recipe for a larger batch.

No baking required!

Ingredients

• 1/2 cup almonds
• 1/3 cup walnuts
• 1/3 cup pumpkin seeds
• ¼ cup sesame seeds (black)
• 1/3 cup chia seeds
• 1/4 cup goji berries
• 1 tbs cacao nibs
• 1/3 cup fresh ground almond butter
• 1/3 cup tahini
• 1/4 cup coconut palm sugar – optional
• 2 tbs greens powder of choice, unflavoured

Directions

1. Place nuts, seeds, goji berries & cacao nibs in a food processor or blender and pulse until chopped and well combined.
2. Add almond butter, tahini & palm sugar and pulse to mix thoroughly
3. Then add the greens powder and pulse (if very dry, you may need to add ½ tbs water)
4. Roll into balls and enjoy! Refrigerate any remaining. 

Spirulina Sunflower Oat Bars (GF/Vegan)

With oats, sunflower seeds, pumpkin seeds, and spirulina, these bars are high in fibre and protein! Spirulina is also great for the immune system.

Makes about 16 bars.

Ingredients

• 2 1/2 cups of gluten-free oats
• 1/2 cup of raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/4 cup coconut shreds
• 2 tbsp flaxseed
• 2 tbsp spirulina powder (ex. Prairie Naturals)
• 1/3 coconut oil
• 1/3 cup sunflower butter
• 3/4 tsp sea salt
• 1/3 cup maple syrup (or honey if not vegan)

Directions

1. Preheat oven to 350F.
2. On a baking sheet, spread out your oats, sunflower seeds, and pumpkin seeds, mixing and making sure they are evenly distributed across the sheet.
3. Place in the oven and bake for 5 minutes. Remove and stir. Place back in the oven for another 5 minutes. Place the mixture into a large bowl.
4. To the same bowl, add your coconut, flax, and spirulina. Stir until evenly combined and set aside.
5. In a medium saucepan, add your coconut oil and let it melt. Then add in your sunflower butter and sea salt. Mix together and let the mixture come to a boil. Add in your honey or maple syrup and mix. Then remove from heat.
6. Add the coconut oil/sunflower butter mixture to the bowl with your oats and seeds. Stir to combine.
7. Line a square baking pan with parchment paper and add your combined mixture to it. Spread evenly and use your hand to press down the mixture, leaving you with a flat top.
8. Let chill in the fridge for about an hour. Slice into bars, and enjoy!

As always, all ingredients are available at Jo Anne's Place. View our store hours here.

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