Add peanut butter and pitted dates to a food processor and pulse a few times to combine. Then add hemp seeds, chia seeds, and protein powder and pulse until all ingredients are well combined and a cookie dough-like texture forms.
If too wet, add more dry ingredients of choice, such as protein powder or hemp seeds. It too dry, moisten with a little more nut butter.
Line a standard loaf pan with parchment paper. Transfer mixture into the pan and spread with the back of a spoon, then really pack the ingredients down you can use a flat-bottomed object (such as a drinking glass) to flatten into an evenly packed, flat layer.
Transfer to the freezer to chill for at least 10-15 minutes to help the mixture firm up. The longer it freezes, the firmer it will become.
Once chilled, remove from freezer and cut into 12 even bars or squares.
Optional for topping: Melt dark chocolate and coconut oil in a double boiler on the stovetop, or in 20-second increments in the microwave, stirring occasionally to encourage melting. Then drizzle over the top of bars (see photo). Top with cacao nibs for added texture (also optional).
|Macro (Per serving)||Gram||Kcal||%|
- 1 scoop Ultra Nutrition Protein (chocolate or Donut works best)
- 1 ¼ cups salted peanut butter (or sub almond, cashew, or sunflower)
- 5 medjool dates, pitted
- 2/3 cup hemp seeds
- 1/3 cup chia seeds (or sub other seeds, such as sesame or flax)