Chia Cranberry Vanilla Bars

Protein Bars, I can never have enough around! Whenever I get the chance, I like to make them at home. This way, I can see what exactly goes into them!

They’re packed with flavor, have no added sugars(well besides a little maple syrup), and they’re pretty filling. I’ve been eating them before I teach, or after I take a class and they tie me over until the next meal.

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Chia Cranberry Vanilla Protein Bars

Ingredients

1 scoop IdealFit Vanilla Protein Powder

1 tablespoon IdealFit Peanut Butter Powder

1 cup oats

1/2 cup cashews

3 tablespoons chia seeds

2-3 tablespoons maple syrup*

2 teaspoons almond butter

6-7 tablespoons of almond milk**

handful of dried cranberries

*see below

Method

In a food processor, blitz oats until fine. Add in the cashews and blitz. Then ad the rest of your ingredients, EXCEPT the almond milk. You will add this little by little, while blitzing and scraping down the sides of the bowl, until the mixture comes together like cookie dough. Scoop the dough out of the food processor and into a mixing bowl. Fold in cranberries.

Press the dough into a square dish (either your usual brownie one, a bread tin, or a tubberware). Chill in fridge for 15-20 minutes. Slice into whatever size you desire, and enjoy!

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*You can add more maple syrup if you like your bars more sweet

**Start with minimal amount of almond milk and add as you go, so start with only 5 to 6 tablespoons. You might need more than 8 tablespoons, just add slowly until dough comes together.

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High Protein Cookie Sandwiches

These are really rich, but packed with the good stuff to recovery after a workout! The Cashew Buttercream was just what these cookies needed, as they’re very much a dense cookie otherwise.

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Ingredients

Protein Cookies

1 cup of nut butter (I mixed half a cup of Tahini and half a cup of Almond)

2 scoops of your favorite Chocolate protein powder

2 teaspoons cocoa powder

1 large egg OR use flax egg*

Optional-walnuts or chocolate chips

Cashew Buttercream

1 cup of cashews*

1 tablespoon vanilla extract

1-2 tablespoons maple syrup

 

Method

*Soak cashews for at least 30 minutes in a bowl of water.

*To make a flax egg: Mix 1 tablespoon of ground flax seed with 3 tablespoons water, let sit for 10 minutes

To make the Cookies: Preheat oven to 375F. In a bowl, stir together the protein powder and cocoa powder. Mix in the nut butter until no trace of powders. Then add in the egg, mix well. Fold in walnuts and chocolate chips. It will look just like cookie dough, but the texture will be a but more stiff. Roll dough into balls(about a tablespoon or two) and gently press/flatten down when you place on trays(you can use a fork to make the criss cross pattern). Bake for 10-12 minutes.

Cashew Buttercream: After soaking the cashews in water, put them, along with vanilla and maple syrup in a food processor. Blend until smooth–be sure to scrape the bowl while blitzing to get all of it smooth!