larabar - fudgy protien bars

By tinathorn

Ingredients

• Protein Bar:
• 128 g (1/2 cup) Salted Marcona Almond Butter (or any other nut butter*)
• 1 cup Unsweetened Almond Milk
• 11 packets Truvia or 1+1/2 tsp Stevia Extract
• 80 g (2/3 cup) Oat Flour
• 168 g (8 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior)
• Caramel Filling Option #1:
• 12 tbs Homemade Super Soft Caramels
• Caramel Filling Option #2:
• 6 Homemade Super Soft Caramels
• 1 tbs Unsweetened Almond Milk
• 32 g (1.5 scoops) Vanilla Brown Rice Protein Powder
• Chocolate Coating:
• 7 oz 85% Cacao Chocolate (or chocolate of choice)

Details

Adapted from dessertswithbenefits.com

Preparation

Step 1

For the protein bar base
Line an 8" brownie pan with parchment paper both ways and set aside.
In a stand mixer with beater attachment, add the nut butter, almond milk and truvia/stevia. Mix on low.
In a small bowl, whisk together the oat flour and protein powder. Slowly add to the stand mixer, mix until incorporated.
Fold the dough until you form a ball. Scoop the dough ball out of the bowl and press into the prepared brownie pan. Refrigerate uncovered 3-4 hours.
For the Caramel Option #1:
Slice the bars into 12.
Top each bar with a caramel and flatten. Refrigerate for 1 hour.
For the Caramel Option #2:
Add the caramels to a small bowl and squish them with a spoon.
Stir in the almond milk.
Stir in the protein powder (it should have the texture of chewed bubble gum... sorry for the gross image I just put into your head)
Spread on the protein bars. Refrigerate for 2 hours, then slice.
For the Chocolate Coating:
In a double boiler, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted.
Dip the bars into the chocolate, drip off excess and let rest on a cookie sheet lined with parchment paper.
Refrigerate for 2 hours, or until firm.

*I have made these bars plenty of times using different nut butters, but marcona almond butter just makes it seem more "millionaire-ish" and "expensive-tasting" ;) If using an UNsalted nut butter, add 1/4 tsp of salt to the recipe.