Warrior's peanut butter protein bars
High in protein and quality carbs with a chewy outside and gooey center, have you just stumbled upon the perfect protein bar?
15 min, cook
Nutrition per portion
The trick to getting the perfect texture is to take the tray out of the oven when the batter is ever so slightly uncooked inside. Push a sharp knife in after 10 mins, if a very small amount of batter sticks then it's time to take them out of the oven. The outside should be firm and crispy.
Preheat the oven to 160oC. Line a 6 inch baking tray with grease proof paper. Blitz the dates in a food processor until they are broken up.
Add the oats, protein powder and peanut butter to the food processor and combine with the dates.
Add the honey to the mixture 1 tbsp at a time, once all the honey has been added, add the peanuts and blitz them through. The mixture should be crumbly but sticky.
Add the almond milk 1 tbsp at a time until the mixture thickens and binds together into a paste.
Tip the mixture into the baking tray and use the back of a wet tablespoon to press the mixture into the corners. Use the spoon to compress the mixture as much as possible, the more you can pack the mixture in the denser your bars will turn out. Bake for 10-15 minutes. See notes.
When cooked, leave to cool for 20 minutes in the tray, then transfer to a wire rack to cool completely.