vegan no-bake chocolate peanut butter protein bars

I'm looking for foods that I can easily eat at work. I'm thinking that some different kinds of "bars" would be good...kind of like granola bars, because they're so handy. I've made muffins in the past but I make them really moist and end up having to eat them with a fork. (They're probably also so crumbly because I use almost all oatmeal and very little flour.) I found a recipe for vegan no bake chocolate peanut butter protein bars that I thought I'd try at some point. I'm posting it here so I remember where it is!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1504166

chocolate sandwich cookies

From the martha stewart show:

Chocolate sandwich cookies
6 T butter
3/4 c pow sug
3/4 c flour
Cocoa (how much)
1/8 t salt
1 egg
1/2 t vanilla

Shape into rectangle
Chill
Roll out w/ rubber bands on rolling pin
Cut out w/ rectangle cutter
Bake 325 for 12-14min

6 T unsalted butter
2 c pow sug
1 drop food coloring
2 drops peppermint

Peanut Butter Brownie Cookies

Clipped from a Pillsbury ad:

1 box (19.5 oz) brownie mix
1/4 c butter
4 oz cream cheese (1/2 package)
1 egg
1 c powdered sugar
1 c peanut butter


heat oven to 350

combine brownie mix, melted butter, cream cheese, and egg, whisk 50 strokes w/ spoon until well-blended (will be sticky)

drop dough by rounded spoonfuls onto ungreased cookie sheet, 2" apart, make about 24 cookies. smooth out edges of batter.

in another bowl, mix powdered sugar and peanut butter. with hands, roll spoonfuls of peanut butter mixture into balls and place one ball in the center of each ball of dough.

bake 10-14 min or until edges are set. cool on cookie sheets at least 30 min if being frosted.

if desired, frost with ready-to-spread frosting

Hot Fudge Sundae Cake

1 c flour
3/4 c sugar
2 T baking cocoa
2 t baking powder
1/4 t salt
1/2 c milk
2 T oil
1 t vanilla

mix separately:
1 c packed brown sugar
1/4 c baking cocoa
1 3/4 c HOT water

mix ingredients 1-5 in a 9x9 pan
add ingredients 6-8 and mix, then spread out

sprinkle 9 and 10 over batter, pour water over batter

Bake 40 min at 350 until top is dry

Some sort of chocolate loaf

I was looking for recipes for some bread/cake stuff that we had when we were in Greece. It was a really mild chocolate flavor and was really dense and moist. I would eat a few pieces at breakfast, then swipe a few more pieces to take with me for the day. I have looked all over for a recipe, so if this sounds like anything you've ever had before, let me know! I THINK this might be one of my attempts at making it. Not sure. Again, I didn't label it, so I'll have to make it and see how it turns out!

Sift together:
2 1/2 c flour
1 1/2 t soda
1/2 c cocoa
1 c sugar
1/2 t salt

in a small bowl, combine:
1 egg
1/3 c butter
1 1/4 c sour milk (add 1 T vinegar to room temp milk, let sit 5 min)
combine until just blended
put in sprayed 9x5 loaf pan, bake 1 hour @ 350

Agave Oatmeal Chocolate Chip Muffins

Instead of copying the entire recipe to my blog, I thought I'd post the link to the recipe I found, thus giving credit to the creator.

On second thought, maybe I should copy and paste the recipe anyway just in case the link ever stops working. This one looks so good and I don't want to lose it!

http://www.cookiemadness.net/?p=2761

Small Batch Agave Oatmeal Chocolate Chip Muffins

1/2 cup all purpose flour or white whole wheat flour (2 25 oz)
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons vegetable oil
2 tablespoons lightly beaten egg or egg substitute
1 1/2 teaspoons vanilla
1/2 cup ricotta cheese
6 tablespoons agave nectar
½ cup plus 2 tablespoons quick cooking oats, divided**
1/3 cup miniature chocolate chips (semi-sweet)

Preheat oven to 375 degrees F. Spray 6 muffin tins with flour-added cooking spray or line them with paper liners.

Stir together flour, baking powder, baking soda and salt; set aside.

Using a fork, lightly beat the oil and egg together in a medium bowl. Beat in the vanilla, ricotta cheese and agave nectar. Mix in the oats, then slowly add the flour mixture. When flour mixture is almost but not quite mixed in, add the chocolate chips and stir until flour disappears.

Divide the batter evenly between the muffin cups and bake for 25 minutes.

Cool on a rack and remove from pan.

**If you don’t have quick oats, you can pulse old fashioned oats in the blender and sue those instead. Also, if you are short on agave or don’t want to use it sparingly, you could try using 3 tablespoons agave & 3 tablespoons of maple syrup. It would change the flavor of the muffins, but I think it would still be good.

***I had to use whole fat ricotta, but next time I’d use low fat or part skim.