Ingredients
Serves: 8
1 cup certified gluten-free rolled oats (not quick-cooking oats, I use Bob's Red Mill 100 g)
1/2 cup pecan pieces (56 g)
1/4 cup coconut sugar (48 g)
3 tablespoons Sprout Living "Vanilla Lucuma" Epic protein powder (I cannot vouch for other protein powders if you choose to sub)
1/4 teaspoon fine sea salt
1/4 cup cashew butter (if yours is very thick or stiff, warm to a smooth liquid prior to measuring, see note below)
2 tablespoons pure maple syrup (or agave, 30 mL)
2 tablespoons unsweetened apple juice
1/2 teaspoon vanilla extract
Cashew Icing:
3 tablespoons cashew butter
1 1/2 tablespoons pure maple syrup
1 tablespoon unsweetened apple juice
1/2 teaspoon vanilla extract
Extra coconut sugar to sprinkle on top
Note: I know some of my readers do not use protein powders, so if you still want to make the recipe, you can leave it out and just add 2-3 more tablespoons of oats and an extra tablespoon of coconut sugar (since the protein powder provides sweetness). The flavor will change slightly and be less vanilla-ish, but still delicious.
Preparation
