Portable, packable, make-ahead snacks, perfect for your summer road
Peanut Butter Protein Bars
1 c. regular oats
1 scoop plant-based chocolate protein powder (I use Plant Fusion or
1/3 c. raisins
1/4 c. dark or semi-sweet chocolate chips
2 tablespoons flaxseed
1/3 c. peanut butter
1/4 c. agave
Mix the first five ingredients together. Then add the last two ingredients
and mix until everything is well coated. Spread mixture into a pan or use
an ice cream scoop to scoop into balls. Refrigerate and serve chilled.
Recipe makes 9 servings
1/4 C parsley
1/2 t. lemon zest
1/2 t. sea salt
1 garlic clove
2 cans chickpeas or 4-5 C cooked chickpeas
2 T of tahini*
2 T of lemon juice
2 1/2 T water
1/2 t. ground cumin
2 t. extra virgin olive oil
1. In a food processor pulse 6-8 times the lemon zest, salt, or parsley until chopped up
2. Transfer the mixture to a bowl.
3. Add the garlic clove, chickpeas, tahini, lemon juice, water, cumin, and olive oil into the
food processor and blend until smooth.
4. Add it to the lemon parsley mixture and mix well.
*Tahini is a sesame seed paste, kind of like a peanut butter but with sesame seeds. You can
find it in most major grocery stores.