amanda-morgan-nutritionist

Hey, lovely friend!

Welcome and I'm so happy you're here. Through HW, I talk about my life behind the scenes as a go-to nutritionist, and my content is just about as real as it gets online. I've got lots to share, so you should stick around! xo

Vegan Cookie Dough Protein Bars

Vegan Cookie Dough Protein Bars

As a nutritionist, I'm constantly inundated with questions about protein bars. I've created recipes for sites like MindBodyGreen and have been quoted on the topic on blogs such as Breakfast Criminals, since everyone and their mother is so confused about what protein bars are truly healthy.

And I totally get it, because I've been there too. I've written about protein bars before, but now it's time to give you my fave recipe! You guys are going to love it. I even started packaging and selling these bars locally, which will hopefully give you even further confidence that they're absolutely delish. 

Most protein bars you see on store shelves (even in Whole Foods) are no better than your average candy bar, and contain ingredients such as soy and whey protein that are difficult to digest. So why not make your own in 15 minutes or less so you can feeling amazing about what you're eating? Let's dive in! (Literally).

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Vegan Cookie Dough Protein Bars

Serves 9

Ingredients

  • 1 ½ cups gluten-free rolled oats, processed to a flour
  • ½ cup vegan protein powder
  • ¼ teaspoon Himalayan sea salt
  • ¼ cup raw cocoa nibs
  • ½ cup almond butter
  • 3 tablespoons of chia seeds
  • 1/3 cup almond milk
  • ¼ cup high quality maple syrup
  • ¼ cup almond milk
  • 1 teaspoon vanilla
homemade-vegan-protein-bar

Preparation

1. Soak the chia seeds in 1/3 cup almond milk and place in the fridge for about 10 minutes. Line an 8x8 square pan with parchment paper.

2. Process your oats in a food processor until you get close to a flour-like texture and place in a large mixing bowl.

3. Mix the oat flour, protein powder, sea salt, and cocoa nibs together.

4. Add in the almond butter, soaked chia seeds, maple syrup, almond milk, and vanilla and stir well to combine. Don’t be afraid to get in with your hands!

5. Press the mixture into the pan evenly. If necessary, use a pastry roller to smooth out the top. Place pan in the freezer for 10-15 minutes.

6. Cut the bars into squares. Store them in an airtight glass container for up to a week in the fridge. Enjoy!

Love,
Amanda

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