HealthCorps Honey Nut Protein Bars

Preheat the oven to 350ºF. Lightly grease a 9x9 inch metal baking dish with coconut oil and line with parchment paper. If your dates are on the drier side, then soak the dates in hot water to cover in a small bowl for 10 minutes, then drain and chop into small pieces. The freshest Medjool dates are naturally soft and caramelly and don’t need soaking, simply chop them up and set aside.

Place 1 cup of the oats, chia seeds, flaxseed, and hemp seeds into a high-speed blender and pulse until ground into a flour (it will have a fine consistency). Remove the mixture to a medium bowl. Add the remaining 1 ½ cups oats, baking powder, and salt and mix to combine. Add the chopped dates, walnuts or pecans, and pepitas and stir again until incorporated.

In a second medium bowl, whisk together the eggs, coconut oil, and honey. Make a well in the dry ingredients and add the wet ingredients in the center of the well. Fold gently until well combined, bearing in mind the mixture will be a bit wet.

Press the mixture into an even layer into the prepared baking dish. Bake for 20 to 25 minutes until the bars are golden brown on the edges and cooked through in the center (similar to a cookie bar).

Allow to cool in the pan until set and warm, about 25 minutes, then use the parchment paper to lift and remove bars from the pan. If using, drizzle with melted dark chocolate. Allow the dark chocolate to set and harden (pop them into the fridge for a minute or two to speed this along since the bars will still be slightly warm), then cut into 8 to 10 bars. Allow the bars to cool completely.

Store in an airtight container at room temperature for up to five days or wrap individually in plastic wrap and freeze in a freezer-safe bag for 1 to 2 months. Thaw on the counter for a few hours up to overnight before eating. These are a great make-ahead healthy breakfast or snack on-the-go!

Equipment Needed

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Dietary

Allergens