evepostapple: Zain’s Chocolate Cake Protein Bars I would like to welcome all of my new friends that have recently started to follow my blog.  For those of you who don’t know, I have been nicknamed the girl who can turn any dirty recipe clean.  This is my recipe for Chocolate Cake Protein Bars and this one is dedicated to you.  I hope that this recipe makes your life a little sweeter and your journey to health a little easier. Ingredients: 1 Cup Oats (ground) 2 Scoops Chocolate OR Vanilla Whey (I use Interactive Iso Whey) 4 Egg Whites 50 Drops Liquid Stevia OR 160g Dates (pitted) OR 1/3 Cup Honey ½ tsp Baking Soda 8oz Pumpkin Puree 4 Tbsp Cacao Powder 1/4 Cup Cacao Nibs OR Sugar-Free Chocolate Chips (optional) 24g Walnuts (optional) Pinch Himalayan Crystal Salt 2oz Unsweetened Almond Milk 2oz Water Directions: 1. Preheat oven to 350 degrees. 2. In a large bowl, combine all dry ingredients: oats, protein, baking soda, salt, cacao and nibs or chips and walnuts. 3. In another bowl, combine all wet ingredients: egg whites, sweetener OR dates, pumpkin puree, almond milk, and water 4. Mix wet ingredients into dry. 5. Transfer mixture into a sprayed glass baking dish and spread to make it even. 6. Bake 25-30 minutes and allow to cool for 30 minutes before slicing. 7. Slice into 8 large or 16 small bars and enjoy warm, cool or crumbled on top of Zain’s Vanilla Almond Ice Cream. ***If you want to get really naughty, melt 2 tbsp extra virgin coconut oil + 3 Tbsp Cacao + 1/4 Cup sweetener of your choice.  Refrigerate for 30 minutes and spread over top chocolate cake bars nom nom nom***

evepostapple:

Zain’s Chocolate Cake Protein Bars

I would like to welcome all of my new friends that have recently started to follow my blog.  For those of you who don’t know, I have been nicknamed the girl who can turn any dirty recipe clean.  This is my recipe for Chocolate Cake Protein Bars and this one is dedicated to you.  I hope that this recipe makes your life a little sweeter and your journey to health a little easier.

Ingredients:

1 Cup Oats (ground)

2 Scoops Chocolate OR Vanilla Whey (I use Interactive Iso Whey)

4 Egg Whites

50 Drops Liquid Stevia OR 160g Dates (pitted) OR 1/3 Cup Honey

½ tsp Baking Soda

8oz Pumpkin Puree

4 Tbsp Cacao Powder

1/4 Cup Cacao Nibs OR Sugar-Free Chocolate Chips (optional)

24g Walnuts (optional)

Pinch Himalayan Crystal Salt

2oz Unsweetened Almond Milk

2oz Water

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all dry ingredients: oats, protein, baking soda, salt, cacao and nibs or chips and walnuts.

3. In another bowl, combine all wet ingredients: egg whites, sweetener OR dates, pumpkin puree, almond milk, and water

4. Mix wet ingredients into dry.

5. Transfer mixture into a sprayed glass baking dish and spread to make it even.

6. Bake 25-30 minutes and allow to cool for 30 minutes before slicing.

7. Slice into 8 large or 16 small bars and enjoy warm, cool or crumbled on top of Zain’s Vanilla Almond Ice Cream.

***If you want to get really naughty, melt 2 tbsp extra virgin coconut oil + 3 Tbsp Cacao + 1/4 Cup sweetener of your choice.  Refrigerate for 30 minutes and spread over top chocolate cake bars nom nom nom***

(via walkrunlose)