I am ill.. I never get ill, ever! I am awful at being ill because I hate doing nothing. My appetite has also gone which is totally weird from usually being hungry 24/7. The only cravings I am having is for sweet stuff so I made these high protein goodies.. I am TOO excited to share this recipe with you as it turned out like 100 times better than I ever expected. The truth is they were meant to be fridge bars but I messed up.. After playing around with different flavors, I managed to throw something together and left it in the fridge for a few hours. As I went to slice the bars I found they were a gooey mess.. Brilliant. This was a job for the freezer. Thank god after some time in the freezer, they transformed into chewy,melt in your mouth bars of goodness. They are incredible. I use to be obsessed with those ice cream cookie sandwiches.. I think I can almost say they are better than ice cream cookie sandwiches (and thats saying something).. The only bummer is that I can’t take them to work because they will go back to the previous gooey fridge mess! Dammmnnnn… Each bar is super high in protein (17g if using Optimum Nutrition whey) with no sugar or saturated fat. Perfect for a post workout snack.
Protein Bottom Layer
Makes 8 Ingredients:
- 100g oats
- 1tsp xanthan gum
- 100g peanut butter
- 10-15 drops of liquid stevia to taste (I use English Toffee flavor)
- 200ml almond milk
- 4 scoops of protein powder (I use Optimum Nutrition Vanilla Whey)
Directions: Put peanut butter in a the microwave for around 45 seconds or until runny. While waiting for the peanut butter, blend together the protein powder, almond milk, stevia and xanthan gum. Add the peanut butter and oats to this mix and stir until a thick paste is achieved with no clumps of oats. Line a tray (about 7×7 inches) with tin foil or grease proof paper. This makes it far easier to get them out!! Place the mixture into the tray and spread out evenly. Now for the chocolate topping…..
- 100g dark chocolate
- 2 tbsp almond milk
Directions: Break up dark chocolate into a bowl and add almond milk. Microwave for 20 second intervals for around 60 seconds,siring in between. When all the chocolate has melted and a smooth consistency is reached, pour over the protein oat base. Allow to cool for 30 minutes before placing in the freezer. For best results leave for 24 hours before slicing. When slicing, remove from the tray and use a very sharp knife to cut slices. Store in the freezer and allow to thaw for 3-4 minutes before eating (else you might break your teeth) Note: Serve with a coconut milk coffee.. You will not be disappointed!!!