Recipe: Chocolate Cinnamon Bars

These bars contain protein and fiber, which can help you feel full longer. They’re also a good source of iron—perfect for a snack, quick breakfast, or even dessert.

Prep time: approximately 40 minutes
Cook time: 5 minutes
Total time: approximately 45 minutes
Serves: 12
Serving size: 1 bar (one-twelfth of recipe)

Ingredients

• ½ cup old fashioned rolled oats
• 1 cup raw unsalted cashews
• 1 cup dried pitted dates
• ¾ cup unflavored plant-based protein powder
• ¾ teaspoon pure vanilla extract
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon sea salt
• ¼ cup unsweetened almond milk, other dairy alternative, or dairy milk of your choice 
• 3 tablespoons 52% cacao dark chocolate baking chips

Instructions

Line an 8'' x  8'' baking dish with parchment paper.

In a food processor or high-speed blender, add oats and process until they’re fine in texture. Add the cashews and dates and process for about three minutes. Add protein powder, vanilla, cinnamon, nutmeg, and sea salt to the mixture. Pour in almond milk and process until uniform. If the mixture seems too dry, add an additional small amount of almond milk. 

Evenly spread the mixture into the prepared baking dish and press it down with a spatula. Place the dish in the freezer for at least 15 minutes to allow the bars to firm up and set. Remove the dish from freezer and slice into 12 bars. 

For the chocolate drizzle:

Add chocolate chips to a microwave-safe bowl. Microwave it in 20–30 second intervals. Check the consistency and stir between each interval until chocolate is melted and smooth. Take care not to overheat the chocolate. If you do, the chocolate will seize up and you won’t be able to drizzle it over the bars. See Recipe Notes below if you’d prefer to use the double boiler method to melt the chocolate.

Drizzle the melted chocolate over the bars. Refrigerate for 5–10 minutes to allow the drizzle to harden. 

Serve.   

To store, place in an airtight container in the fridge for up to one week. 

MOBE Kitchen Tip:

• The percentage of cacao listed on the front of the bag of dark chocolate is a measure of the chocolate’s weight that comes from cocoa beans. The higher the cacao percentage, the more intense the chocolate flavor and the less sugar it contains. This recipe uses 52% cacao dark chocolate, but you can use any percentage of dark chocolate that you prefer. 

Recipe Note:

• For the double boiler method, add 1 cup water to a small pot over medium heat. Bring to a boil, then lower to a simmer. Place a heat-safe mixing bowl on top of the pot. Add the chocolate chips to the mixing bowl and stir often, until melted and smooth. 

Nutrition Facts per Serving

Calories: 160 / Total Fat: 6g (8% DV) / Saturated Fat: 1.5g (8% DV) / Trans Fat: 0g / Cholesterol: 0mg (0% DV) / Sodium: 150mg (7% DV) / Total Carbohydrate: 21g (8% DV) / Dietary Fiber: 3g (11% DV) / Total Sugars: 9g / Added Sugar: 0g (0% DV) / Protein: 9g / Vitamin D: 0mcg (0% DV) / Calcium: 25mg (2% DV) / Iron: 3mg (15% DV) / Potassium: 186mg (4% DV)

Allergen Statement: Contains tree nuts (almonds and cashews). Other allergens will vary depending on the contents of the protein powder used and if milk or milk powder is an ingredient in the chocolate. Carefully read all ingredient labels.