Vegan Peanut Butter Chocolate Chip Protein Bars

Line an 8x8-inch baking pan with parchment paper, leaving extra hanging over two sides (resembling handles). To a food processor or blender, add peanut or almond butter, dates, and rolled oats. Pulse processor or blender several times until the mixture breaks down and ingredients are incorporated. 

Scrape the sides of processor or blender down, then add chia seeds, protein powder, salt, and 2 tbsp almond milk. Pulse/blend until ingredients are well combined. 

At this point, the dough should hold together and resemble cookie dough when you squeeze it. If it’s too dry, add more milk 1 tbsp at a time until you reach the desired consistency. 

Once consistency is right, add mixture to a bowl and fold in chocolate chips.

Transfer mixture to the 8x8-inch baking pan and press into a flat, even layer.

Refrigerate for 15-60 minutes, until bars are firm. Once firm, take them out of the fridge and lift from pan using the parchment paper handles. Transfer to cutting board and cut into bars. Enjoy!

Pro Tips:

• Cut the bars into smaller squares for protein “bites”. 
• Melt chocolate chips with coconut oil in 30-second increments in the microwave and layer chocolate over the top of the bars for a chocolate layer. 
• Store these in the fridge for up to 2 weeks, or in the freezer (in an airtight, freezer-safe storage container) for up to 3 months.