A big thanks to Heather McClees from The Soulful Spoon for writing and sharing this recipe with us!
These are excellent when you're stressed or just need an extra boost to get you through the day. There's also no oven required (which is awesome if it's 90 plus degrees where you live like it is here where I live.) You could also have these for a light breakfast if you want and I personally think they would taste smashing with a cup of organic coffee:) Enjoy!
Add the protein powder, coconut flour, flax meal, chia bran (or milled chia), cinnamon, ginger, and maca to a bowl. Stir the milk in slowly. Add the vanilla. Add just enough water to thicken into a thick paste, just like cookie dough. I used cold water straight from my fridge's filter and I'm guessing it was around 1/2 cup. Just add enough to blend into a thick paste. I'd start out with 1/4 cup and work your way up in 1/4 cup increments to be safe. *If you use the NuNaturals syrup versus the powder you'll need less liquid*
Once you get a nice dough shape, press into an 8x8 inch pan. Make sure it's all even and just keep pressing with your hands until you get a smooth finish on top. Cut into 4 strips lengthwise and 4 strips width wise. At this point you can leave them as bars or cut them into squares like I did by just cutting each bar in half once again to form 16 small squares and sprinkling with additional cinnamon. Freeze for 30 minutes just to firm up. Meanwhile, make the "caramel"
In a small bowl, add the tablespoon of maca, 1/4 cup unsweetened almond milk and 3 full drops of liquid stevia (or 1 teaspoon of the NuNaturals sugar-free stevia Simple Syrup). Stir and drizzle across the bars or cut the bars and remove them from the pan first before drizzling on the sauce (which I did). Sprinkle on some coconut for garnish if you like as I did, serve and enjoy! I like to freeze these to store them and just thaw on the counter 10 minutes before eating them but you can keep them in the fridge if you like them super gooey (which I don't). You could also bake them before drizzling on the sauce for 20 minutes at 350 degrees if you want a more traditional cake-like blondie. Either way, they're awesome:)