Snack Bars
INGREDIENTS
- 1 cup natural peanut butter, as creamy as possible
- ½ cup coconut oil (use refined if you don't want a coconut flavor)
- 1½ cups old-fashioned oats (see note below for the carb counts)(use gluten free oats if necessary)
- 1 cup finely shredded low-fat coconut flakes (I used the Let's Do Organic brand that I find at my local grocery store; regular unsweetened coconut flakes will probably make these bars crumbly, but you may be able to process them a little to help things stick together better.)
- 6 T Briana's Baking Mix (link below)
- ¼ cup cocoa powder
- 5 tsp. THM Super Sweet Blend (or more to taste)
- ½ cup water
- Chopped nuts and Lily's Stevia-Sweetened Chocolate Chips, optional
INSTRUCTIONS
1.Melt the coconut oil and peanut butter together. If your natural peanut butter is stiff, you'll probably need to add a little extra coconut oil. Whisk the melted ingredients together, then add all the other ingredients. Use your hands to smash everything together until well-combined. If the dough is crumbly and not moldable, add a little extra water, a tablespoon at a time. Taste the dough and add more granulated sweetener if desired. Press the dough into a 9x13" pan, slice into 15 pieces with a knife, then freeze. Once the bars are frozen you can take them out of the pan and either individually wrap them or just transfer them to a freezer safe container. I like these best stored in the freezer, but a refrigerator could work as well (they're still eatable when frozen).
NOTES
According to my calculations, there are 4.4 net carbs per serving from the oats. This is well within THM S guidelines. You could even have two bars and still be OK so long as you keep the other carbs in your meal to a minimum.
