INGREDIENTS

For the oat cookie base
3 cups rolled oats
1 cup dried fruit of choice (blueberries, cranberries, cherries, apricots)

½ cup desiccated coconut
½ cup hemp hearts
½ cup pumpkin seeds
¼ cup chia seeds
¼ cup cocoa nibs
2 scoops Ascent Vanilla Bean Plant Protein powder
½ teaspoon kosher salt
1 ½ cups almond butter
½ cup agave nectar
½ cup coconut oil, melted
2 teaspoons pure vanilla extract

 DIRECTIONS

1. Line an 8x8-inch baking square with parchment paper. Spray lightly with coconut oil spray and set aside.
2. To a large mixing bowl add oats, dried fruit, coconut, hemp hearts, pumpkin seeds, chia seeds, cocoa nibs, Ascent Vanilla Bean Plant Protein powder, and salt. Stir to combine.
3. Add almond butter, agave, coconut oil, and vanilla. Stir until combined.
4. Transfer to prepared baking dish, evenly distributing the mixture.
5. Cover the top of the superfood energy bars with wax or parchment paper and press evenly to compact.
6. Transfer to the refrigerator until firm, about 3 hours.
7. Remove from refrigerator and cut into 16 2-inch squares. Transfer to an airtight container and place in the refrigerator.

Notes

• Bars will keep for 14 days stored in an airtight container in the refrigerator.