|1.5||cups gluten-free rolled oats, blended into a flour|
|1/2||cup unsweetened/unflavoured vegan protein powder|
|1/2||cup rice crisp cereal|
|1/4-1/2||teaspoon fine grain sea salt, to taste|
|1/2||cup natural peanut butter, almond butter, or sunflower seed butter|
|1/2||cup pure maple syrup (or liquid sweetener of choice)|
|1||teaspoon pure vanilla extract|
|3||tablespoons mini dark chocolate chips|
|1/2||tablespoon coconut oil|
Line an 8-inch square pan with a piece of parchment paper. Mix the oat flour, protein powder, rice crisp, and salt together in a large bowl.
seed butter, maple syrup, and vanilla. Stir well to combine. If the mixture is a bit dry, add a splash of non-dairy milk and mix again.
Press into pan and roll out with a pastry roller until smooth. Pop into the freezer.
Melt the chocolate chips and coconut oil together in a small pot over low heat. When half of the chips have melted, remove from heat and stir until smooth.
After freezing the bars for about 5-10 minutes, remove from freezer and slice into bars. Drizzle with melted chocolate and freeze again until set. Store in the freezer for a week or longer in an air-tight freezer bag or container.