My favorite food bars are those which contain healthy vegan, soy-free protein and a short ingredient list. I realize that food bars are not the healthiest way to get one’s nutrients, but there are times in which my schedule leaves me no choice! When I am running late in the morning and don’t have time to pack a “well rounded” meal, I grab a protein bar and greek yogurt to go. They are also awesome for traveling. Well, they are also quite pricey! (meaning wayyyy overpriced for what you get!)

Well, my recent obsession with Nugo Bars and Rebars inspired me to create my own version… this was a completly random and on the spot creation, no pre-meditation!

Ingredients:
-Peanut Butter/Almond Butter or PB2, 1/4 cup
-Agave, 1 tablespoon
-Coconut Milk, 2 cups (I use So Delicious Unsweetened)
-Cornstartch, 2 tablespoons
-Vanilla Extract, 1 tsp
-Stevia (optional), 4 drops
-Rolled Oats, 1/4 cup
-Chia Seeds, 2 tablespoons (optional)
-Brown Rice Puffs, 5 cups + 1 cup
-Protein Powder, 6 scoops (I use Sun Warrior)

1. Toast oats in oven at 350 for about 5 minutes
2. Dissolve cornstartch in 1/4 cup of cold coconut milk
3. In a large bowl, mix together 5 cups of the rice puffs and the 5 scoops of protein powder
4. Bring remaining coconut milk to a boil, once boiling remove from heat and immediatly add peanut butter, agave and stevia and stir until beginning to thicken
5. Add cornstartch mixture and continue to stir (note: my mix above did not thicken as I wanted it to, so I added cornstartch)
6. Once it has slighly thickened, add rolled oats and chia seeds (optional, will make batter “gummy”)
7. Gradually add the rice puff-protein mixture to the peanut butter mixture until combined
8. If mixing is difficult (as it was for me) transfer to a food processor and lighly pulse just until combined
9. My mixture was paste like, so I folded in 1 cup of the rice puffs at this point
10. Roll mixture out onto parchment paper, using extra protein powder as “flour”
11. Press in extra rice puffs during the process if needed to make rolling easier
12. Dehydrate for at least 30 minutes @ 118 degrees, or use your oven on the lowest setting with oven door ajar
13. Remove from dehydrator or oven and slice into even “bars” (I made about 16)
14. Make ganche!

rolled out dough with puffs “pressed” in for ease…

Chocolate Ganche
1/4 cup non dairy milk
4 oz of semi sweet chocolate chips (or about 7.5 tablespoons)
Pure Maple Syrup

1. Bring milk to a boil
2. Immediatly remove from heat and add chocolate and maple syrup and stir until smooth and creamy
3. Dip the smooth side of your bars into ganche and return to wax paper.
4. Refridgerate until dry

If anyone attempts making these, please tell me if you do anything different! I am going to be creating another version of these as my goal was to make them more crispy. I am thinking of doing a “rice crispy treat” inspired protein bar next time to acheive the lightness I want.

Nevertheless, these are very tasty and boost 12 grams of protein/bar