Gluten Free Cherry Chocolate Protein Bars Food

CHEWY DARK CHOCOLATE CHERRY PROTEIN GRANOLA BARS WITH CHIA SEEDS

Steps:

• Preheat oven to 300 degrees F. Line 8x8 inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
• In a large bowl, combine almond butter, maple syrup and vanilla until smooth and well combined.
• Stir in oats, millet, salt and protein powder until well-coated, thick, and sticky. Add in almond milk and stir again.
• Fold in cherries, 1/4 cup of chopped chocolate, and chia seeds. (You'll use the rest of the chocolate for the drizzle.)
• Pour mixture into prepared pan and use a spatula to evenly spread. Next you'll have to use your hand to press the mixture down VERY firmly. This will help to ensure that the bars stick together well.
• Bake for 15-18 minutes. Cool on wire rack for 10 minutes.
• To make chocolate drizzle: melt chocolate and coconut oil in a small saucepan over very low heat. Stir until smooth.
• Drizzle the chocolate over the bars, then refrigerate for 30 minutes so that chocolate can harden.
• Cut into 10 bars. You can also keep them at room temperature or individually wrap & freeze. Enjoy!

GLUTEN-FREE CHERRY CHOCOLATE PROTEIN BARS

Steps:

• Preheat the oven to 300°F. In a food processor, pulse the nuts together until coarsely ground. Add in the dates, cherries, egg whites, and vanilla until a paste forms. Add in chocolate and give a quick pulse. (Do not over-mix the chocolate so you can taste the big yummy chunks!)
• Push the mixture into a parchment-lined 9x13-inch baking dish. Bake for 20-25 minutes until the center feels firm. Remove from the oven, let cool, and cut into bars. Sprinkle a little sea salt over top to enhance the sweetness, if desired.
• These will last on the counter for a few days or up to a week or more in the fridge.

GLUTEN-FREE TRIPLE CHOCOLATE CHERRY BARS

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease 15x10x1-inch or 13x9-inch pan with shortening.
• In large bowl, gently mix cake mix, chocolate chips, pie filling and eggs with rubber spatula. Carefully spread in pan.
• Bake 15x10x1-inch pan 20 to 25 minutes, 13x9-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over bars. For bars, cut into 8 rows by 6 rows.