Klean Bar Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving an overhang for easy removal, or lightly grease the pan.

Combine dry ingredients

In a large bowl, whisk together the rolled oats, almond flour, protein powder, ground flaxseed, baking soda, and sea salt until evenly distributed.

In a medium bowl, stir together the peanut butter, applesauce, honey (or maple syrup), almond milk, and vanilla extract until smooth and slightly runny. If peanut butter is very thick, warm briefly (10–15 seconds) in the microwave to loosen for easier mixing.

Pour the wet mixture into the bowl with dry ingredients. Stir with a spatula until everything is combined and a thick, slightly sticky dough forms. If mixture seems too dry, add up to 1–2 tablespoons extra almond milk. If too wet, add 1 tablespoon more almond flour or oats.

Fold in the shredded coconut, chocolate chips, and chopped nuts (if using) until evenly distributed throughout the batter.

Transfer the batter to the prepared pan. Use a piece of parchment or the back of a spatula to press the mixture firmly and evenly into the pan, compacting the mixture well—this ensures bars hold together after baking.

Bake in the preheated oven for 14–18 minutes, until edges are lightly golden and the center is set (a toothpick inserted in the center should come out mostly clean with a few moist crumbs). Do not overbake to keep bars tender.

Remove the pan from the oven and let cool on a wire rack for at least 20 minutes in the pan to firm up. Then lift the parchment overhang to remove the slab and allow to cool completely before cutting; refrigerating for 30 minutes will make cleaner slices.

If using a chocolate topping, place the dark chocolate and coconut oil in a microwave-safe bowl and heat in 15-second increments, stirring between bursts, until melted and smooth. Alternatively, melt in a double boiler over simmering water.

Spread the melted chocolate evenly over the cooled slab. Allow the glaze to set at room temperature for 20–30 minutes or speed up by chilling in the refrigerator for 10–15 minutes. Once set, cut into 8–10 bars with a sharp knife warmed under hot water and dried between cuts for cleaner edges.

Store bars in an airtight container. At room temperature they will keep for up to 3 days, refrigerated for up to 10 days, or frozen for up to 3 months (separate layers with parchment). Thaw frozen bars in the fridge or at room temperature before eating.