Wholesome, 7-ingredient, vegan protein bars with almonds, coconut and chocolate chips. Inspired by GoMacro's Everlasting Joy bar. Gluten-free and sweetened with brown rice syrup.Equipment needed: food processor
Place almonds in a food processor, and pulse until roughly chopped. Add the coconut, puffed rice, almond butter, brown rice syrup, and protein powder. Process until the mixture is finely crumbled and uniform.
Squeeze a bit of mixture between your fingers to make sure it will stick together. If it seems too crumbly add another spoonful or two of brown rice syrup and pulse again. Add the chocolate chips, and pulse several times to incorporate.
To make bars: line an 8x8 baking pan with parchment for easier removal. Press the mixture evenly into the pan. Use the back of a spatula to firmly pack it down. To make balls: using a tablespoon, scoop 2 Tbsp of the mixture into your hand. Squeeze a few times to squish it into a ball. Roll the ball between your palms to smooth the surface. This makes 18 to 20 balls.
If making bars, refrigerate the pan for about 20 minutes. Use parchment edges to lift the mixture out of the pan, and cut into 12 equal-sized pieces. Enjoy right away, or store in an airtight container in the refrigerator until ready to serve. See notes below for extended storage.
Store protein bars/balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months; thaw before serving.Nutrition info based on 12 servings (bars). For balls, you'll get 18 to 20 individual pieces so all nutrient amounts/numbers will be lower.