Low Calorie No Bake Protein Bars Food

VEGAN PROTEIN BARS

Steps:

• Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides like handles.
• To the bowl of a food processor fitted with a steel blade, add the peanut butter, dates, and rolled oats. Pulse several times until the mixture breaks down, and the ingredients begin to incorporate with one another.
• Scrape down the bowl then add the chia seeds, protein powder, and 2 tablespoons of milk. Pulse until all ingredients are well combined. Depending on your food processor, this may take a few minutes.
• Check the consistency of your dough. When you pick up a small handful of it and squeeze, it should hold together and resemble cookie dough. If it is too dry, continue pulsing in milk, 1 tablespoon at a time, until you reach the right consistency. Transfer the mixture to a mixing bowl. Add the chocolate chips and, with a spatula (or your fingers), stir to combine the chips and moisten any bits of dough that the food processor didn't incorporate evenly.
• Transfer the mixture to the prepared pan and press it into an even, flat layer. Transfer the pan to the freezer for 15 minutes or to the refrigerator for 1 hour, until the bars firm up.
• Lift the bars from the pan using the parchment handles and transfer them to a cutting board. Slice into bars of the desired size (I made 12) and enjoy.

100 CALORIE NO BAKE WHEY PROTEIN BAR COOKIES

Steps:

• In a saucepan over medium heat, add the butter, milk, sugar, and molasses. Stir quickly until it bubbles up and then lower the heat.
• Whisk in the peanut butter and protein powder, then remove from heat. Stir in oats last while the mixture is still hot.
• Gently roll out onto a pan or plate, push down until about 1/2" thick. Let rest for 5 minutes and cut into squares.

LOW-CALORIE NO-BAKE PROTEIN BARS

Steps:

• Use a kitchen scale to measure out ingredients.
• Combine brown sugar and water in a small mixing bowl.
• Add cinnamon and whey.
• Add rolled oats.
• Mix by hand or with a spoon, then form into 3 equal-sized balls or bars.
• Store in a zip-loc until you're ready to eat them. They hold together best if they are in the fridge, but I've left them out on my desk all day without them spoiling.

NO-BAKE LOW-CARB PROTEIN BARS

Steps:

• 1. Mix all dry ingredients well.
• 2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring.
• 3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly.
• 4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
• 5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness.
• 6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.