Ingredients:

  • 2 cups (180g) certified gluten-free oat flour
  • 1 cup (120g) whey or plant-based protein powder
  • 1/4 cup (30g) ground flaxseed or chia seeds
  • 1/2 tsp (3g) sea salt
  • 1 cup (250g) creamy natural peanut butter or almond butter
  • 1/3 cup (115g) honey or pure maple syrup
  • 3 tbsp (45g) unsweetened almond milk
  • 1/3 cup (50g) 70% dark chocolate chips
  • 1 tsp (5g) pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the oat flour, protein powder, ground flaxseed, and sea salt until well combined.
  2. Create a well in the center of the dry ingredients and add the nut butter, sweetener, and vanilla extract. Stir with a sturdy silicone spatula until a thick, crumbly dough forms.
  3. Add almond milk one tablespoon at a time, mixing between additions, until the dough holds together when pinched and reaches a damp sand consistency.
  4. Fold in the dark chocolate chips or cacao nibs.
  5. Line an 8x8-inch baking pan with parchment paper. Transfer the mixture to the pan and use a flat-bottomed glass or a second pan to press the mixture down with significant force to ensure structural integrity.
  6. Place the pan in the refrigerator for 30 minutes to set before lifting the parchment out and slicing into 12 even bars.