Carrot Cake Protein Bars
- 1 cup rolled oats
- 5 tbsp (63.9g) ON Vanilla Gold Standard Whey
- 1 carrot, shredded
- 2 tbsp maple syrup
- 4 medjool dates, soaked and drained
- 1 tbsp almond butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Combine all ingredients in a food processor. Process on high until mixture comes together and is sticky.
- Press mixture into the bottom of a lined loaf tin. Place in the freezer for 30 minutes to firm up then cut into 8 even bars.
- Store bars in the freezer in an airtight container.