← All recipes
Partial reconstruction — several quantities still being verified
Peanut-free, chewy oat and coconut protein bars that set in the refrigerator and are judged after sitting overnight. These grew out of peanut-free protein balls and became a pressed 9×13 bar.
Ingredients
Bowl 1 · Dry
- 220 g rolled oats
- 100 g additional rolled oats, blended into oat flour
- 90 g collagen peptides
- About 10 g psyllium husk
- Coconut flakes — amount being verified
- Sea salt — amount being verified
Bowl 2 · Water-based binder
- 20 g molasses
- Dates and honey, roughly a 50/50 sweetening balance — amounts being verified
- Water or coconut water for hydration (warm/hot water helps soften the dates)
Bowl 3 · Fat
- Coconut oil — amount being verified
Click an ingredient once it's in the bowl.
Method
- Blend the 100 g portion of oats into oat flour.
- Combine all the dry ingredients.
- Soften the dates with hot water if they need it, then combine the water-based wet ingredients including the molasses.
- Mix the wet ingredients — except the coconut oil — into the dry.
- Rest about 5 minutes so the oats, oat flour, collagen, and psyllium hydrate.
- Add the coconut oil after the rest and mix thoroughly.
- Press into a 9×13-inch glass dish.
- Refrigerate; evaluate texture after an overnight set.
Still being verified
- Exact date, honey, coconut-flake, salt, water, and coconut-oil quantities.
- Whether maple syrup and vanilla belong in the final version.
- Whether this version is no-bake or gets any heat before chilling.
- Final thickness and cutting yield.