1¾ cups rolled oats
¾ cup chopped pecans
½ cup flax meal
½ cup psyllium husk
1½ cups unsweetened, reduced-fat coconut
2 scoops whey protein powder
¼ cup olive oil
¾ cup honey
¼ cup almond butter
1 tablespoon vanilla extract
1 cup cocoa powder (unsweetened)
1½ cups brown sugar (not packed)
½ cup coconut oil
Combine oats, pecans, flax meal, psyllium husk, coconut, protein powder and olive oil in a food processor. Pulse 20-25 times until the pecans, oats and coconut are in tiny pieces. Pour into a mixing bowl. Pour honey, almond butter and vanilla into a pot. Heat on medium until everything is melted. Stir honey mixture into oat mixture until well combined.
Spray a 13×18-inch cookie sheet with cooking spray. Pour mixture into pan. Spray your hands lightly with cooking spray or coat with oil and press the mixture down into the pan so it is even. Cool in the fridge for 30 to 45 minutes to set.
In a sauce pan, combine brown sugar, cocoa and coconut oil. Heat until melted, whisking until smooth. After the bars have set, pour the cocoa mixture over the bars and spread evenly with a spatula. Put back into the fridge for 30 to 45 minutes. Once set, cut into bars. Makes about four dozen bars. Enjoy as a post-workout or on-the-go snack.
