Raw Brownie Protein Bars

vegan, gluten-free, soy-free

Adapted from recipe on MinimalistBaker.com

These taste like delectable brownies, but are filling and energizing enough for a power breakfast! Dates make these super moist and sweet while adding fiber and antioxidants. I like to alternate making these, No-Bake Protein Bars, and Banana Breakfast Cookies, and store them in the freezer for quick and easy breakfasts.

​Yield: 12 bars / Prep Time: 20 min / Chill time: 20 min

Ingredients:

• 1 cup (125 g) raw nuts, roughly chopped (I like to use 1/2 cup almonds, 1/2 cup pecans, but use whatever nuts you have)
• 1 cup (115 g) raw walnuts
• 2 cups (350 g) pitted dates, soaked for 10 minutes in warm water then drained
• 3/4 cup (75 g) cocoa powder
• 1 1/2 cups (135 g) rolled oats
• 1/4 cup (60 g) natural almond butter or peanut butter
• 1/4 cup (85 g) maple syrup or agave nectar
• nondairy milk (if necessary)

Directions:

1. If the nuts are still whole, roughly chop by knife or pulse a few times in a food processor. Set aside. 
2. Process walnuts in a food processor* until a loose meal is reached. Remove from bowl and set aside.
3. Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency.
4. Add walnut meal and cocoa powder back in with the dates and process to combine.
5. Transfer mixture to a large mixing bowl and add the oats and nuts and stir to combine. 
6. Next, warm maple syrup and almond butter in the microwave for 30 seconds or a small saucepan over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then stir thoroughly. If it still seems too crumbly to hold together, add a splash of nondairy milk.
7. Transfer to a medium sized brownie pan/casserole dish lined with plastic wrap or parchment paper so they lift out easily.**
8. Use a rubber spatula to press down firmly to even out the top. Freeze for 15-20 minutes to harden.
9. Lift bars from pan and chop into 12 bars (or more if you prefer snack-sized bars). Store in an airtight container in the freezer to keep them extra fresh. They will get a little sticky when left out at room temp.

*If you don't have a food processor, blend the walnuts for a few seconds in a blender, then remove to a bowl. Then blend the dates along with the warmed maple syrup and almond butter (add a little nondairy milk if the mixture won't spin). Then mix everything thoroughly together in the mixing bowl. I eventually bought a food processor mainly for this recipe, but before that I made it a few times with only a blender and a mixing bowl - it just takes a little extra elbow grease to stir it all together!
**​If using a larger pan (like 9x13in), ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin.