Cashew Coconut Protein Bars

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You know the feeling: you’re hungry, and hey, you even have a ton of ingredients around, but the only thing is… effort does not sound appealing. You don’t want to do much cooking, chopping, mixing, or, well, thinking. Say no more. We hear you, we feel you, and we have the perfect recipe for you.

Tossing everything into a food processor is the most effort you’ll have to expend in this recipe before you’re able to sink your teeth into a chewy, chocolatey, oat-based and almond butter-filled protein bar. Gorgeous!

Equally sweet and satisfying, these pocket-sized squares of goodness are perfect as-is, They also happen to be gluten free and vegan!

Toss into your gym bag or pack them on a road trip, or, if you’re like us, eat them straight out of the tray.

Benefits

  • Nuts and seeds are all you need

    Containing cashews, almonds, and flax seeds, this recipe offers iron, magnesium, healthy fats, oleic acid, and fiber.

  • The power of protein!

    Alongside accessory ingredients, the main protein pump of this recipe goes to So Lean & So Clean. While every 2 scoops offers 21 g of protein, it also includes digestive enzymes for optimal digestion and absorption.

Create

1 cup rolled oats
1 cup cashews
1/2 cup almonds
1 cup shredded coconut
2 tbsp So lean & so clean Vanilla protein powder
6 dates, chopped
2 tbsp almond butter
1 tbsp flax seeds
2 tbsp maple syrup

    Directions

    Line a 9×9-inch baking pan with parchment paper, leaving extra on the sides.
    2. Add oats, nuts, and the rest of the ingredients to a food processor and pulse on high for a few seconds.
    3. The mixture may seem a little dry at first but it will hold together when pressed to the pan.
    4. Pour the mixture into the pan and press evenly into all corners with the back of a spoon.
    5. Sprinkle shredded coconut and cashew pieces on top.
    6. Place the pan in the refrigerator for about 1 hour (or 30 min in the freezer) to set.
    7. Once set, cut it into the desired bar sizes.

    Notes:
    You can swap almond butter for peanut butter or any other nut butter.
    If consistency is too soft, you may add 1 or 2 tablespoons of oats. If they seem too dry, add additional almond butter or maple syrup.
    You can store them in the fridge for up to 1 week.

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