Pancakes aren’t the only food you can stack. Here are a batch of homemade Choc Chip peanut butter ‘”CLIF bars”, which was one of my favourite flavours! The result was pretty close flavour-wise, but texture of these bars were slightly more crispy than the original bars, but I found that they softened after a day or two so resemble the real thing even more! If you are looking for a cheaper and healthier alternative to CLIF bars, you can give this a try!
Here is the recipe:
CHOC CHIP PEANUT BUTTER “CLIF” BARS
Makes: 8 bars
INGREDIENTS:
Wet:
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1/2 cup of dates, pitted & soaked
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1/4 cup of peanut butter
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2 tablespoons of pure maple syrup
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1/4 cup of almond milk
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Melted Coconut oil – to coat your palms
Dry:
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1 cup of rolled oats
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1 cup of rice bubbles
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2 tablespoons of ground flaxseed
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1/4 cup of vegan vanilla protein powder
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1/3 cup of vegan dark chocolate chunks
Method:
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Preheat the oven to 160 ℃ / 320 ℉. Line a baking tray with baking paper
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In a small food processor/blender, blend together the dates, peanut butter, maple syrup and almond milk until a creamy mixture forms
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In a large bowl, combine the oats, rice bubbles, flaxseed, protein powder and chocolate chunks. Mix well.
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Lightly oat your palms with coconut oil. Add the wet mixture to the dry and use your hands to knead together until a ‘dough’ forms.
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Spread the dough out in a large rectangle shape on the lined baking tray. Cut into smaller bars
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Bake in the oven for 15-20 minutes until golden and crispy.
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Remove from the oven and allow to cool before serving.
*Storage tips: in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week
**Serving suggestions: dip it in your favourite nut butter!