Bottom-Friendly Vegan Breakfast Protein Bars

It takes two to tango so we got two flavors on deck: Vanilla Coconut and Chocolate Pecan.

Ingredients:

For the Base:

• 1 C crunchy almond butter

• 1 C plant-based milk, unflavored

• 1/4 C maple syrup

• 2 C rolled oats

For Vanilla Coconut Bars:

• 1 1/4 C plant-based vanilla protein powder

• 1/2 tbsp vanilla extract

• 1/4 C condensed coconut milk, more for drizzle

• Coconut flakes, for topping

For Chocolate Pecan Bars:

• 1 tsp instant coffee, dissolved in 1 tsp water

• 1/2 tbsp vanilla extract

• Dark chocolate bar, at least 70% cacao, melted

• Pecans, chopped for topping

Instructions:

For the Vanilla Coconut Bars:

1. Mix the base + everything under “Vanilla Coconut Bars” in a saucepan except for the coconut flakes.

2. Place over medium heat and mix until well combined. The heat is to help melt things here, not necessarily cook things.

3. Transfer to a casserole dish or baking ban lined with plastic wrap. Drizzle with more condensed coconut milk and top with coconut flakes. Refrigerate for at least one hour, overnight is even better!

For the Chocolate Pecan Bars:

1. Mix the base + everything under “Chocolate Pecan bars” in a saucepan except for the chocolate bar and pecans.

2. Place over medium heat and mix until well combined. The heat is to help melt things here, not necessarily cook things.

3. Transfer to a casserole dish or baking ban lined with plastic wrap. Drizzle with melted chocolate and sprinkle on chopped pecans. Refrigerate for at least one hour, overnight is even better!