I am a big fan of protein bars, snack bars, and other to-go foods. I travel a lot and finding clean snacks to pack with me can be a challenge. I easily get caught up in my travels, worrying about other details and forget to pack food for the road every so often. This healthy recipe for protein bars has saved me time and money, soon you’ll be saving too!
Stopping to pick up salads or healthy wraps on the road is fine. But when I am traveling alone, I can’t eat those foods while driving. Not only is it messy; it’s mortally unsafe.
I have learned my lesson after a couple forgetful road trips. Monday I will be taking a road trip from Georgia to Nashville, Nashville to Chicago, and Chicago to Detroit. Instead of spending a ton of money making stops for food, I am preparing my own for the trip. This will save a lot of money and keep me energized during the trip. Sometimes eating junk food gives you an energy high and ends with a crash soon after. I don’t need any crashes while driving. No pun intended. I need to keep my energy up to stay focused on the road.
I made these energy protein bars for the trip. I call them “ENERGENCY” protein bars because they give you quick energy during times of emergency! Not only are they suitable for road trips; they are perfect for: snacks, workout fuel, meeting snacks, parties, to-go breakfast, dessert, and kids will love them! This no-bake recipe is made with only six clean vegan ingredients and has an easy gluten free ingredient swap. Snack bars can be very high in sugar and calories, luckily these ones are not. That being said, if you can’t fight the urge to have just one, you are welcome to have another!
-One bag 100% whole grain puffed Kamut. (If you want to make this recipe gluten free, use gluten free Rice Krispies)
-Two bags of all natural mini marshmallows. (Learn from my mistake, only use mini marshmallows. I had a hard time melting down the big marshmallows) The Dandies brand are 100% vegan. If you are shooting for a 100% vegan recipe, use those.
-One cup carob chips.
-One packet of Vega One vanilla protein powder or two scoops of your choice vanilla protein powder.
-One teaspoon vanilla.
-1/2 Cup unsweetened almond milk.
-1/2 Cup Whole Food’s antioxidant trail mix. (can be replaced with any trail mix)
1) Add the puffed Kamut to a large bowl.
2) Mix the vanilla and unsweetened almond milk together.
3) Grease two plans with organic cooking spray or olive oil. You can use any pan/tin foil.
4) Add almond milk and protein powder to a non-stick pot. It thickens up the almond milk to prevent soggy bars.
5) Bring to a boil on medium high heat. Stir constantly or the almond milk will burn and stick to the bottom of the pan.
6) Once the almond milk comes to a boil, remove from heat and stir in marshmallows.
7) The Vega protein powder turns the marshmallows green. But don’t worry, your bars won’t be green.
8) After the marshmallows melt, add the mixture to the large bowl with the puffed Kamut.
9) Lightly mix in the carob chips (lightly, or they will melt)
10) Stir in trail mix. Save a little to top the bars with.
11) Poor the mixture into the greased pans.
12) Spread evenly and flatten with your hands or a flat spoon.
13) Sprinkle a couple tablespoons of the trail mix and carob chips from the ingredients over the top and press down.
14) Place bars in the freezer for a faster dry.
15) Instead of spending money on card stock or expensive paper, cut a brown paper bag for the labels wrap.
Finally, remove from freezer and add bars to a cutting board to slice. Don’t be afraid to get your hands sticky. Slice in half and then into sixteen individual bars. Cut while they are frozen to prevent any crumbling.
Most protein and snack bars are a couple dollars for one. This batch makes 32 bars for only $0.47 each!