Superfood Protein Bars

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These protein bars are a great choice for a snack, breakfast, or post-workout treat.

Course: Breakfast, Snack

Cuisine: American

Keyword: dairy-free, Gluten-Free, Low-Carb, Vegetarian

Servings: people

Calories: 260kcal

Note: Pomegranate seeds can be found in most freezer sections next to the frozen berries. Recommend they be thawed before using. Also, fresh pomegranate seeds can be used. Check out How to Seed a Pomegranate.
Add quinoa and water to a small saucepan, cover and bring to a boil. Reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours (overnight is best).
Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill. Add almonds, pomegranate, flax, peanut butter and cold quinoa to the food processor and pulse until ingredients are well combined.
Shape into 6 - 2" x 1" bars, about 1" thickness. Place on a parchment-lined cookie sheet and refrigerate.
In a small saucepan or double boiler, melt chocolate chips and coconut oil over low heat. Once melted, evenly spread a thin layer of chocolate over the top of each protein bar, return to the refrigerator and allow chocolate to harden.
Bars can be stored in an airtight container, refrigerated.

SmartPoints (Freestyle): 9