1 Cup Oats, gluten free
1/2 Cup Vegan protein powder like SunWarrior
1/4 Cup Cocoa powder
1 Tablespoon Maca Powder
1 Cup Medjool dates, pitted and soaked for 30 minutes
1/2 Cup + 1/4 Cup Pecans, chopped, divided
1/2 Cup + 1/4 Cup Shredded coconut, divided
1 Teaspoon Vanilla extract
1/2 Teaspoon Salt
Water as needed (up to 1/4 Cup)
In a food processor grind up the oats until they are a fine flour. Add protein, cocoa powder and Maca. Blend again until well combined.
Drain and rinse the dates then add them to the food processor along with 1/2 Cup of pecans, 1/2 Cup of shredded coconut, vanilla, and salt. Blend again, adding a little water at a time, until a dough forms.
Transfer dough to a bowl, stir in the remaining 1/4 Cup of pecans and coconut along with 2 tbsp cacao nibs or chocolate chips.
Scrape dough onto a piece of parchment paper or silicone baking mat. Cover with another piece of parchment paper and roll the bars out to about 1/2 inch, shaping into a square as you roll.
Place the bars in the refrigerator for 2-‐3 hours, allowing them to firm up before cutting into 12 equal pieces.
Store in refrigerator for 5 days or a month in the freezer.
When making the original recipe, add the brown rice syrup in along with the dates and omit the water
Download the recipe PDF here.