Ingredients:

  • 1 cup (120 g) Vanilla or Unflavoured Protein Powder (high-quality whey isolate or unflavored plant protein)
  • 1/4 cup (35 g) Finely Ground Chia Seeds
  • 1/4 cup (30 g) Finely Ground Flaxseed Meal
  • 1/4 cup (30 g) Hemp Hearts (whole or lightly pulsed)
  • 1/4 cup (25 g) Unsweetened Shredded Coconut (optional)
  • 2 Tbsp (30 ml) Erythritol or Stevia/Monk Fruit Blend (or to taste)
  • 1/2 tsp (2.5 ml) Ground Cinnamon
  • 1/4 tsp (1.25 ml) Fine Sea Salt
  • 1/2 cup (130 g) Natural Peanut Butter or Almond Butter (unsalted, no-sugar-added variety)
  • 1/4 cup (60 ml) Unsweetened Almond Milk (or water)
  • 2 Tbsp (30 ml) Sugar-Free Maple Flavouring or Honey Substitute (liquid sweetener)
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Line the 8x8 inch pan with parchment paper, leaving an overhang on two sides (this acts as a sling to remove the finished squares easily).
  2. In the large mixing bowl, whisk together the protein powder, ground chia, flax meal, hemp hearts, coconut, sweetener, cinnamon, and salt. Ensure the ingredients are evenly distributed.
  3. In a small saucepan over low heat (or in the microwave in 30-second intervals), gently warm the nut butter and sugar-free maple flavouring/honey substitute until soft and easily stirred.
  4. Stir in the almond milk and vanilla extract into the warmed nut butter mixture until smooth and uniform.
  5. Pour the entire wet mixture into the bowl of dry ingredients.
  6. Using a sturdy spatula, mix until the ingredients are completely combined. The mixture should be thick, sticky, and uniform. If the mixture is crumbly, add almond milk 1 teaspoon (5 ml) at a time until it holds together when squeezed.
  7. Transfer the mixture into the prepared pan. Using the back of the spatula or a flat-bottomed measuring cup, press the mixture down very firmly and evenly across the entire surface. This compression is vital for the structure of the squares.
  8. Cover the pan loosely and refrigerate for a minimum of 2 hours, or until completely firm.
  9. Use the parchment sling to lift the firm slab out of the pan and place it on a cutting board. Cut the slab into 16 small, even squares (4 rows by 4 rows).
  10. Store the squares in an airtight container in the refrigerator for up to 10 days.