Food Recipe

Preheat and line

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang on two opposite sides to lift the bars out later. Lightly grease the parchment with a tiny smear of oil if desired.

In a large mixing bowl combine the rolled oats, almond flour, desiccated coconut, protein powder, ground flaxseed, and salt. Whisk or stir thoroughly so the dry components are evenly distributed and there are no lumps of protein powder or almond flour.

In a microwave-safe bowl or small saucepan combine the peanut butter, honey (or maple syrup), and oil. Warm gently just until the mixture becomes fluid and homogenized (about 20–30 seconds in the microwave, stirring halfway; or low heat on the stovetop). Remove from heat and stir in the vanilla extract.

Pour the warm wet mixture into the bowl with the dry ingredients. Use a sturdy spatula to fold and press until everything is evenly combined and a sticky dough forms. If the mixture feels too dry to press, add up to 1–2 tablespoons additional honey or oil, one tablespoon at a time. If it becomes too wet, add 2–3 tablespoons of oats.

Reserve about 2 tablespoons of the chocolate chips and 2 tablespoons of the chopped nuts for the top. Fold the remaining chocolate, nuts, and dried fruit into the dough so they are evenly distributed. Transfer the mixture into the prepared pan. Using the back of a spatula or a piece of parchment, firmly press and compact the mixture into an even layer about 3/4-inch thick, making sure edges are tight and surface is smooth. Sprinkle the reserved chocolate and nuts on top, gently pressing them into the surface. Lightly sprinkle the sea salt across the top.

Bake in the preheated oven for 12–15 minutes, or until the edges are set and the top is slightly golden (this helps bind the bars; for chewier bars you can bake for 10–12 minutes). Remove from the oven and allow the pan to cool on a wire rack for 20–30 minutes. Then use the parchment overhang to lift the block out and place on the rack to cool completely, at least another 30 minutes. For firmer, cleaner slices refrigerate for 1–2 hours before cutting.

Using a sharp knife, trim the edges if desired and cut into 12 equal bars (3 rows by 4 columns) or 9 larger bars. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For longer storage, freeze individually wrapped bars for up to 3 months; thaw in the fridge or at room temperature before eating.