Chocolate Cocoa Nib-Chia Seed Protein Bars

May 24, 2013

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Deep

I’ve always been accused of being too serious; too “deep” by people my entire life. Somehow, I came into this world with a great soul-weight and gravitas.  Adults would look at the little girl me and say things like, “She would be so pretty if only she would smile!” I remember wondering why I couldn’t seem to laugh and do stupid things like so many of my friends enjoyed doing while we were growing up.

As an adult and a mom, I still tend to be solemn. There is so much sadness in the world, so many people to help, so many things I still want to accomplish. Thankfully – isn’t the Universe perfect? – I became a preschool teacher. The messiest, silliest, sparkles-always-stuck-to-her-skin kind of teacher.  And when I do laugh, it’s the laugh that has tears running down my cheeks!

I’ve made my peace with my earnestness. And I’ve found ways to balance it out. For me, that’s good enough.

Chocolate Cocoa Nib-Chia Seed Protein Bars

These bars are deeply chocolate-y and have a satisfying chew to them. Although the cocoa nibs are not sweet, somehow they almost taste like chocolate chips when they are mixed into the rest of the ingredients.

These bars are packed with vegan protein and fiber. The cocoa nibs are high in magnesium, iron, chromium and antioxidants. Chia seeds are a great source of Omega 3’s, fiber, antioxidants and minerals.

But most importantly, these taste even better than they look! Seriously 🙂

2 cups sunflower seed butter or almond butter

½ cup agave nectar or honey

5 individual packets of pure stevia

2 cups Arbonne Chocolate Protein Shake Mix

2 teaspoons pure vanilla extract

¼ cup Arbonne Fiber Boost

3 cups gluten-free oats

½  cup sliced almonds, if desired

¼ cup chia seeds

¼ cup to ½ cup water

½ cup cocoa nibs, divided in half

How To Make Chocolate Cocoa Nib-Chia Seeds Protein Bars:

Mix all of the ingredients – except the cocoa nibs – into a large mixing bowl in the order given.

Add in ¼ cup cocoa nibs. Stir. Add more water as needed so the mixture is still thick, but not too dry and/or crumbly.

Spoon this into a 13-inch by 9-inch baking pan.  With slightly wet hands, flatten mixture into the pan evenly.

Sprinkle the remaining cocoa nibs over the top and refrigerate for at least 2 hours.

Cut into bars of any size that suits you! Will keep in the fridge for a couple of weeks. For longer storage, wrap each bar in plastic wrap and place in a freezer bag. Freeze for up to 2 months.

Makes: about 45 bars, depending on the size you choose to cut them into!

 

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