Vegan, gluten free, nut-free, no added sugar! These are the perfect mid-day munch. No sugar crash after snacking on these nutritious protein snack bars, these are my grab and go snacks. I love them crispy and I store them for a few days in a brown paper bag to keep them crisp!
3 dates, plus 1/2 mashed banana
1/4 cup unsweetened almond milk
1/4 cup sunbutter
1 tsp vanilla
1/2 cup applesauce
2tbs ground flax
3/4 cup shredded coconut
1/2 cup pepitas
1 scoop french vanilla vega protein powder
2 tbs chia seeds
3/4 cup rolled oats
pinch baking soda
Put coconut and pepitas in a food processor and chop for a minute. You want still a chunky blend not a paste. Pour into a bowl with all other dry ingredients.
Next put wet ingredients in food processor and blend into a creamy caramel sauce. Then pour into bowl with dry ingredients and mix well.
For best result, refrigerate for 20 minutes, but you can skip if in a hurry and don’t mind sticky fingers.
Form into little bars and place on cookie sheet. To make sore they are crispy, keep thin around 1/2in thick only. I actually use a Christmas cookie sheet mold and just press into the molds in little rectangles. (What, I love Christmas year round, ok?) Bake at 350 for 25-28 min depending on how crispy you like them, I like them very crunchy! To let them get even more crunchy, let cool in warm cracked over for another 5-10 min to dry them out more. Let cool, store in a brown paper bag and crunch away!