I posted this photo on Instagram today.
It’s what the Little Un will be eating for lunch tomorrow.* Greekish salad, watermelon, mixed nut snaps and Averie’s Vegan No-Bake Peanut Butter Choc Chip Protein Bars. The recipe for the protein bars is from the free Kindle book I blogged a couple of weeks ago. We’ve tried a few things from it now, with much success, but these are definitely my favourites. They’re high raw, vegan and can be made gluten-free if you can source the gf oats.
These bars tick all the sweet and salty boxes for me. And although they’re high in sugary murple surple goodness, they’re also packed with good stuff. Lee from Mummy Issues: Part 2 has asked if I will blog the recipe to appease the PMT gods 
Original recipe with variations from here. I’ll try to remember to take another, much better, photo of the bars tomorrow morning.
Ingredients:
1 Ripe Banana (mashed)
1.5 c Oats
1/2 c Desiccated Coconut
1/2 c Chopped Dried Apricots
1/2 c Chocolate Chips
1/2 c Maple Syrup
1/2 c Peanut Butter
I used the following optional ingredients:
2 Tbsp Flax Seeds
2 Tbsp Chia Seeds
1 Tsp Vanilla Extract
Yields: Approximately 10 decent sized bars
Method:
Line a square baking tin with cling film.
Mash the banana in a large bowl. Add the maple syrup and peanut butter, stir until combined then add the vanilla if using. Toss all the other ingredients in, mix well, then press the mixture into your lined baking tin. Freeze for a few hours and cut to the desired size.
According to Averie, they will last about a month in the freezer, individually wrapped. They will last approximately 24 hours in mine
*Not a vegan lunch. The Little Un is vegetarian, so yes, that is cheese on her salad and the mixed nut snaps possibly contain honey.
