As some of you may already know, I’m following the Master’s Hammer and Chisel program, which basically adheres to the same meal plan as the 21 Day Fix! I haven’t been the greatest at getting in my protein, I guess since I don’t eat meat and don’t really enjoy many of the alternatives out there. That, or I just need to learn how to cook them properly! ANYWAYS, these protein squares have been my saviour this passed week, so I wanted to share them with YOU ❤

Just a side note – the first thing people usually say to me when I tell them I don’t eat meat is “BUT WHERE DO YOU GET YOUR PROTEIN!?” And I don’t blame them, because I used to think the same thing – that people needed protein to survive and that this could only come from eating meat. The truth is, protein is found in plants as well, and we can only digest about 30 grams of protein at one time. SO – don’t get too hung up on your protein intake. The benefit of protein consumption when you’re following a lower-calorie meal plan is that it keeps you feeling fuller longer, and thus, satiated. That way, you won’t feel deprived and are less likely to binge on empty-calorie foods! Now, onto the PEANUT BUTTERRRR!

Peanut Butter Protein Squares – Serves 16 (1 square each)

INGREDIENTS

1 cup oat flour

1 cup protein powder, vanilla flavour (I used Vega Protein & Greens)

1/2 cup coconut flour*

1/2 tsp sea salt

1 cup all-natural peanut butter*

2 tsp pure vanilla extract

1/2 unsweetened almond milk + extra (if needed)

1/4 cup vegan mini chocolate chips, melted according to package directions (I used Enjoy Life Foods brand)

*NOTES: You can substitute almond, chestnut, or hazelnut flour for coconut flour. Peanut butter can be swapped with almond, cashew, hazelnut butter, or even seed butters. Use whichever you like best!

21 Day Fix container equivalents: 1 square = 1/2 yellow, 1/2 red and 2 tsps

DIRECTIONS

1. Line 8 x 8-inch baking pan with parchment paper. Set aside.
2. Place oat flour, protein powder, chestnut flour, and salt in food processor; pulse to mix.
3. Add peanut butter and extract; pulse for 1 minute, or until crumbly.
4. Add almond milk; pulse for 1 minute, or until mixture forms a soft dough. If too crumbly, add more almond milk, 1 Tbsp at a time.
5. Press dough into prepared pan. Smooth top with a spatula.
6. Freeze, covered, for 15 minutes.
7. Cut into sixteen squares.
8. Drizzle melted chocolate evenly on top of each square.
9. Store in freezer for up to one week in airtight container.