No Bake Almond Fudge Protein Bars

There's nothing like one of these with a cup of coffee after a workout that consists of an 8km run, jumping jacks, squats, crunches, push ups, step ups, walking lunges, tricep dips, planks and wall sits... particularly when a massage and a steak are not an option.



No Bake Almond Fudge Protein Bars
adapted from Running with Spoons
Makes 8

1 cup of rolled oats plus 1/4 cup of rolled oats, separated
1/4 cup desiccated coconut
1/3 cup protein powder (I used banana flavoured whey protein)
1/2 cup puffed millet
1/3 cup almond butter
1/3 cup honey
2 teaspoons vanilla extract
1/4 cup dark chocolate chips, melted for drizzling

Spray a 23cm x 13cm loaf pan with cooking oil spray. Cut a piece of baking paper big enough to line the base and come up and over two sides of the pan. This will make removing the bars easier. Set aside.

Place 1 cup of the oats into a food processor and blitz until they are a fine flour-like consistency. Put this oat flour into a mixing bowl along with the 1/4 of extra oats, coconut, protein powder and puffed millet and mix well.

In a small saucepan over medium flame, gently heat the almond butter and honey, stirring until fully combined. Remove from the heat and pour over the dry ingredients. Add the vanilla and stir until incorporated.

Pour into the prepared pan and smooth the top. I used a glass that fit just inside the pan to press and roll the top and make it even.

Chill the pan in the refrigerator for at least 30 minutes to cool before cutting into bars.

Once firm and cool, remove the bars from the pan using the over-hanging paper to help lift it, cut it into bars and drizzle with melted chocolate.