Do you crave something sweet after meals and find your self grabbing for less than ideal options? This recipe is for you!  Satisfy your sweet and savory cravings without the sugar spike and crash.  This recipe hits the spot.

 

8×8 pan lined with parchment paper

Ingredients:

100g (1 cup) Organic rolled oats

65g (2 scoops) of Chocolate protein powder (we use Ascent)

40g (1/2 cup) Unsweetened coconut flakes

25g (1/4 cup) Ground flaxseed

275g Creamy almond butter (we use Kirkland Organic)

77g (about 5 tbls) Raw unfiltered honey or Pure maple syrup

45g  (3 tbls) melted coconut oil or Kerry gold butter

• Combine all dry ingredients first, and mix them together. Then add the almond butter, honey/syrup, and melted coconut oil or butter; mix until combined well.  Spread the mixture into a pan lined with parchment paper.  Use an addition piece of parchment to smooth the top so that the batter is evenly spread out in the pan. Set aside.
• Optional – use a food processor or dry mix vitamix to blend oats and coconut flakes into a flour before adding wet ingredients. 

Chocolate topping:

100g dark chocolate chips (about 1 cup)

15g (1 tbls) coconut oil or Kerry gold butter

• In a double boiler, melt the coconut oil and chocolate together until consistency is uniform OR melt together in the microwave for 30-38seconds. Stir and pour over the top of the almond batter.  Spread evenly over the top and sprinkle a little sea salt over the top, if you choose.
• Place the pan in the refrigerator for 30- 60 minutes before cutting.  Cut into 36 squares and store in a cool place.
• BEWARE, yes, these are low glycemic, but they are NOT LOW CALORIE.  See the detailed macronutrient breakdown below.

* 1bar/18g = 111 cals, 4g protein, 7.4 carbs, 7.6g fat

*The entire recipe is 3999 calories, 139g protein, 268g carbs, 274g of fat