Delicious leftovers


The 4 day workshop ended Sunday, and the last participant flew away home today. The house is clean, and we’re still eating the food leftover from the meals we offered. I had the last of the Banana Oat Chocolate Chip Hemp Protein Bars today – the hemp protein was a new version of these bars that I’ve been making in one form or another since I discovered a version of it on the Chocolate & Zucchini blog almost 3 years ago. I added protein powder and Greek yogurt and a bit more banana, and have made it with dried fruit usually. The first batch I baked up for this group had goji berries and dried plums and used peanut butter and peanut flour. After a request for chocolate, I put together this version:

Banana Oat Chocolate Chip Hemp Protein Bars

16 oz    ripe bananas

1/2 tsp    vanilla extract

60 grams    almond butter (1/4 cup)

1/4 cup    Greek yogurt

1/4 cup    So Delicious unsweetened coconut milk

200 grams    rolled oats (2 cups)

3/4 cup    Hemp protein  powder

60 grams    almond meal (2/3 cup)

30 grams    coconut, dried, unsweetened, low fat (1/3 cup)

1/2 tsp    fine grain sea salt

120 grams    chocolate chips

1 Preheat oven to 350 degrees. Line a 9″ square pan with parchment paper and spray with cooking spray.

2 In a large bowl combine the bananas, vanilla extract, coconut milk, and almond butter. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, protein powder, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.

3 Pour into the prepared baking dish, level the surface, and bake for 20 minutes, until the top is set. Let cool completely before slicing into bars.

Servings: 16

Nutrition (per serving): 171.1 calories; 40% calories from fat; 8.2g total fat; 0.0mg cholesterol; 76.4mg sodium; 119.5mg potassium; 18.9g carbohydrates; 5.0g fiber; 5.6g sugar; 13.9g net carbs; 6.5g protein

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