A chocolaty, refined sugar free, protein filled brownie bar that you can take with you to keep you fueled during a run or an intense weightlifting session.
As a rule, I don’t usually think about whether I eat enough protein every day. As all of you whole food plant-based peeps know, that’s not an issue when you eat a variety of healthy foods. But if you’re a super athlete, don’t eat a well-balanced diet, or you’re training for a marathon, maybe you should add a little bit more to your diet.
In case you all missed the news, I’m training for the 2016 Chicago Marathon! I’ve kicked up my running and my strength training and it’s only going to get more intense from this point on. I’ve even hired a running coach, my friend Susie from Suzlyfe, to help me reach my goal.
It’s exciting and overwhelming to think about, but I’m going to let the excitement take over and not think about how many miles my legs and feet are going to run. Like every sport, it’s mostly mental. You just have to get your mind right.
You also have to make sure that your body is ready and that means physical training and eating right.
A few mornings ago I woke up feeling super sore. I did a crazy leg and back workout the day before and my glutes and lats were screaming. And I was having a serious chocolate craving. So I listened to my body and my mind and I made a batch of vegan vanilla brownie protein bars.
Several months ago my friend and Arbonne representative, Aimee, asked me to try Arbonne’s vegan protein powders. We’ve been planning a vegan nutrition and beauty event and I’ve been working on recipes that use their protein powders. These protein bars are one of the recipes that I came up with.
They taste like brownies, but they’re not made with the oil, butter, and sugar that a typical brownie’s made with.
These super delicious chocolaty treats are made with oat flour, cacao powder, Arbonne vanilla protein powder, apple sauce, maple syrup, almond milk, and chopped nuts. They’re a one bowl, super easy, and incredibly good protein lovers treat.
You know how I know that these are really good? Because my husband took most of the batch to work with him. He never takes food from home.
When you work out hard you break down muscle fiber, and then your body uses protein to repair them. That’s what makes your muscles stronger and how you build muscle mass. The best time to consume protein is within thirty minutes after a workout. That’s when your body is primed for recovery.
These vegan vanilla brownie protein bars are perfect for helping you recover because they have good carbohydrates (don’t let anyone tell you that good carbs are bad) from the ground oats and protein from the protein powder.
Even though I get plenty of protein from my daily diet, I’m going to supplement after my more intense workouts. Even if it’s just a placebo, I do feel like I recover better. And it gives me a good excuse to eat one or two vegan vanilla brownie protein bars. Because who wouldn’t want an excuse to eat a brownie?
Alex and I love hearing from you. Please leave a comment and let us know what you think of our recipes. And let’s connect! Hop on over to Facebook page and give it a like, or follow us on Instagram or Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did.
Have you ever completed a marathon? If so, which one(s)?
Did you go check out my friend Susie’s site? If not, you should. She’s pretty funny.
Do you need an excuse to eat a brownie?
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Vegan Vanilla Brownie Protein Bars
- 1 cup of ground oats 1 cup + 3 tablespoons of oats makes 1 cup of ground oats or oat flour
- ½ cup of vanilla protein powder
- ¼ cup + 2 tablespoons of cacao or cocoa powder
- ½ cup of applesauce + 1 teaspoon of baking powder – mixed together well
- 1 teaspoon of baking soda
- ¼ teaspoon of finely ground sea salt
- ¼ cup of maple syrup
- 2 to 3 tablespoons of unsweetened almond milk
- ½ cup of chopped nuts your choice and optional
- Preheat oven to 350°
- In a large mixing bowl whisk the ground oats, vanilla powder, cacao powder, baking soda, and sea salt together until well combined. Add the applesauce, maple syrup and 2 tablespoons of almond milk and mix until well combined. Add another tablespoon of almond milk if the batter is too dry. Add the nuts (optional) and stir to combine.
- Fill the bar pan to the top with batter or evenly press the batter into a nonstick 8 x 8 inch baking pan.
- Bake for 15 minutes or until an inserted toothpick comes out clean. Let cool on a wire rack.
- Store in an airtight container for up to five days or freeze in a freezer bag for up to six months.