In The Kitchen: Protein Bar

I love love love Perfect Bars, which you can find in the refrigerated section of many grocers. However, sometimes they are too big for a pre workout snack. I also wanted to make a cleaner version that was dairy free with lower sodium and sugar. This recipe is great because it has very few ingredients and they store in the freezer for longer shelf life.

• 1 part almond flour*

• 1 part nut butter

• honey & salt (if desired)

• dark chocolate chips

  (if desired)

• plant protein powder (if desired)

Press into a lined loaf pan and chill. Cut desired size squares without letting knife go all the way through. Store in freezer safe container, breaking off squares to eat.

*safe to eat raw

Depending on the oil content of the nut butter chosen, you may need less or more almond flour. I chose to mix my dark chocolate chips into the ‘batter’, but you could wait and press them into the top when you flip the mold out before cutting. The freezer not only allows you to keep them longer, but they taste so much better chilled! Enjoy… BEE