Protein Peanut Bar

20 Pieces


150 g gluten-free rolled oats
50 g Sports Champion
1 Pinch sea salt (optional)
200 g pitted medjool dates
50  g peanuts unskinned
200 – 250 g natural salted peanut butter (creamy or crunchy)

Chocolate glaze (optional)

10 Tbsp melted coconut oil 
3 Tbsp unsweetened cacao powder
1-2 tsp maple syrup (plus more to taste)
1 Pinch sea salt (optional)

1.    Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
2.   Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
3.    Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. 
4.    Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.