Homemade Blueberry Bliss Bars

I don't know what it is about husbands. Is it normal for them to hate vegetables and fruits?

Like SERIOUSLY, mine claims to be "allergic" to carrots and avocados.

I think he just pretends to be allergic to something when he is trying to avoid it.

Last weekend, he claimed to be allergic to horses when we were out with friends. Really, I think he was just scared of the horses. It was sorta cute. :)

But how can I get mad at that ADORABLE face?

ANYWAY, my point is...sometimes it's hard to please husbands. 

That's why when I made these bars, I was SHOCKED when he LOVED them. 

"These are SO good!" He told me, after taking a bite.

#proudbakingmoment

Take my husband's word for it...these bars are the SHIZ!

If you haven't tried a Luna Blueberry Bliss bar, you don't need to! Because these are just like them!

Except they have...

• less sugar
• less fat
• fewer ingredients

Not only are these incredibly simple to make, but they store well in the freezer. I love storing protein-rich snacks in the freezer because...

1. they last a long time
2. they don't lose essential nutrients
3. in the summer, they are the perfect cold treat!

Less talking and more FOOD!

Homemade Blueberry Bliss Bars

no bake, gluten-free, protein-rich, fiber-rich, [can be] vegan

Ingredients

4 cups Crispy Rice Cereal (gluten-free)

1/2 cup Rolled Oats (gluten-free)

2 Tbs. Ground Flaxseed (AKA Flaxseed Meal)

1/2 tsp. Salt

1/2 cup Honey

1/2 cup Almond Butter (creamy)

1 tsp. Vanilla Extract

2 scoops Vanilla Protein Powder (I used Orgain, a plant-based protein)

1 cup Dried Blueberries 

Icing:

1 Tbl. coconut oil

4 Tbl. Vanilla Protein Powder

+ almond milk (or water) until desired consistency

Instructions

1. Line a 9x9 baking dish with parchment paper.
2. In a large mixing bowl, stir together the cereal, oats, flax and salt. 
3. In a small (microwave-safe) bowl, stir together the honey and almond butter. Microwave for 30-60 seconds, stirring halfway through. Remove from the microwave and add in vanilla extract. Slowly stir in the protein powder.
4. Combine the honey mixture with the cereal mixture. Stir in the blueberries.
5. Scoop mixture into the baking dish and flatten out with your hands (press hard to compress the bars).
6. For the Icing:
1. Mix together the coconut oil and protein powder in a small mug. Mixture should be pasty. Add water (or almond milk) one teaspoon at a time until you reach your desired consistency. 
2. Drizzle with a fork over the bars.
7. Pop the bars in the freezer for about 10 minutes. Cut bars into 9-12 squares.
8. Store in Ziplock bags in the freezer.

Thank you Jessica at DWB for the inspiration!

NUTRITION FACTS (per bar)

Calories: 270

Fat: 10 g

Sugar: 21 g

Protein: 14 g

Fiber: 4 g

UPDATE!!!

I adjusted this recipe so it was completely plant-based and I formed them into balls instead of bars. (See the recipe above for changes.) They turned out perfectly! The only thing I noticed was that I had to add a few drops of almond milk to the ball-mixture so they would form correctly. When you are forming the balls, simply wet your hands, grab a small handful of the ball-mixture, and squeeze the life out of each one. Haha. Instead of the 9-12 squares, you get 24 balls! Nutrition Facts adjustments are below.

NUTRITION FACTS (per ball)

Calories:95

Fat: 4 g

Sugar: 8 g

Protein: 4 g

Fiber: 1 g