Arbonne Protein Bars

VANILLA ALMOND CRUNCH PROTEIN BARS
1 16oz jar Organic Almond Butter with Flax Seeds
1 23oz container of Light Agave Syrup
1.5 c of crushed raw almonds
8 scoops of Arbonne Vanilla Protein Powder
4 scoops of Arbonne Fiber Boost
1.5 cups of Gluten Free Oats
3 Teaspoons Flax Seeds

Melt Almond butter in a double boiler. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.



PUMPKIN/CARROT/ALMOND PROTEIN BARS
1 c. almond butter
1/2 c. agave syrup
1 1/2 c. canned pumpkin
3/4 c. shredded carrot (I put in the food processor)
1 t. cinnamon
1/2 t. nutmeg
6 scoops Arbonne vanilla protein powder
1/3 c. Arbonne fiber or ground flax seeds
1/2 c. slivered almonds
2 c. oats

In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into pan, chill and cut. Sprinkle with a few extra nuts and sprinkled cinnamon

Makes thick bars in a 5x9 in pan.


CHOCOLATE ALMOND CRUNCH PROTEIN BARS
1 16oz jar of Organic Almond butter
1/4 cup of Agave Syrup 1 cup of finely chopped raw almonds
8 scoops Arbonne Chocolate Protein Powder (or Vanilla)
4 scoops Arbonne Fiber Boost
4 tablespoons of Wheat Germ
1/4 cup of half and half

Melt almond butter in a bowl to make for easier blending. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.


CRUNCHY PROTEIN BARS
1 16oz jar of organic crunchy peanut butter
1 1/2 cups honey or agave nectar or mixed
2 1/2 cups multigrain oatmeal
2 1/2 cups Arbonne Essentials Vanilla (or Chocolate) Protein powder

Place peanut butter and honey in microwave bowl on high in microwave for 90 seconds. Pour in mixer bowl and mix. Add oatmeal and mix. Add powder and mix.

Pour in 9 x 13 cookie sheet covered with wax paper (for thinner bars use 11 x 17 cookie sheet). Spread evenly and cover with wax paper. Cool for 1 hour and cut into bars.


TRAIL MIX PROTEIN BARS
1 cup almond butter
1 cup agave
6 scoops Arbonne Vanilla Protein Powder
2 cups gluten free oatmeal
½ cup craisins
½ cup raisins
½ cup chopped walnuts
½ cup sliced almonds

Melt almond butter to make easier blending.
Combine all ingredients and mix with a beater.
Spread into a 9 x 13 pan and refrigerate.