Protein Bars With Beans Recipes

CHICKPEA PROTEIN BARS {GLUTEN-FREE, GRAIN-FREE, VEGAN}

Steps:

• Line a 9x5-inch loaf pan (e.g. parchment paper, foil, plastic wrap)
• In a large food processor, process the chickpeas, dates, peanut butter, vanilla and salt until smooth, stopping and scraping the sides of processor bowl once or twice.
• Add the protein powder, pepitas and cranberries. Pulse until very well combined and mixture looks like a dough ball (if not, add a bit more protein powder).
• Press mixture evenly into prepared pan.
• Refrigerate at least 4 hours or freeze 1 hour until firm. Remove using pan liner and cut into bars, Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).

PROTEIN BARS

Steps:

• Stir all ingredients except optional chips to form a dough. Either shape into bars with your hands or smooth into a lined 8x8 pan, refrigerate until chilled, then cut into bars. For the optional chocolate coating, spread the melted chocolate over the pan before chilling. (I usually stir 2 tsp oil into the melted chocolate for a smoother sauce, but it's not required.) Or you can dip the bars into the chocolate sauce individually and then chill to set. View Nutrition Facts

BANANA OATMEAL PROTEIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Mix oats, banana, protein powder, peanut butter, cranberries, 1/2 cup coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large mixing bowl; spread into prepared pan. Top with 1/4 cup coconut.
• Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until they set completely, at least 15 minutes.

KATE'S PEANUT BUTTER WHITE BEAN BARS SWEETENED WITH HONEY

Steps:

• Preheat oven to 350F degrees. Generously grease 7" by 7" baking pan.
• In food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
• Taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because both peanut butter and honey vary in sweetness. (I use only 2 tablespoons of honey because I prefer my bars to strongly taste of peanut butter.) Mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
• Pour batter into deep bowl. Add eggs and combine with electric mixer. Add chocolate chips and combine with mixer.
• Pour batter into greased baking pan. Evenly sprinkle kosher salt over top of batter. Bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
• Allow to cool slightly and cut into 8 pieces. Eat while warm. Store in refrigerator or freeze. Peanut Butter Bars are still delicious when they are eaten slightly cold.

PROTEIN BARS WITH BEANS!

Steps:

• Preheat oven to 350 degrees F.
• Combine all dry ingredients in one bowl.
• Melt cocoa butter with canola oil in a small glass bowl in the microwave. 2 minutes at 75% power should do it.
• Mash beans well with a potato masher in a medium bowl.
• Add cocoa butter and oil, honey, apple sauce and eggs to beans, stirring well with each addition.
• Alternatively, put beans, butter and oil, honey, apple sauce and eggs in a blender and blend until smooth.
• Add bean mixture to dry mixture and stir to combine.
• Spread mixture into a 9x13" non-stick (or greased) cake pan.
• Bake for 20 to 30 minutes, until dry to the touch and lightly browned at the edges.
• Cut into 12 bars.