The Vegan Elvis

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If The King were around today, he might not go vegan, but with the impact the fitness industry has made even on celebrities, maybe he’d consider swapping his infamous fried PB banana sandwiches for these high-protein, no-bake snack bars.

A lot of trendy bakeries & donut shops feature their own version of “Elvis” goodies now. In fact, I once had a vegan Elvis cupcake from Reverie Bakeshop in Dallas, Tx - it was awesome! So I decided to try my hand at creating a macro-friendly recipe for what the rockstar has turned into an all American classic. If you are so inspired to make this recipe, please tag me @lafemmevegan and share the love!

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You might think that “vegan” and bacon” are two words that don’t seem to go together, but there are plant-based substitutions for everything now. Including, bacon! Phoney Baloney’s makes their crunchy, maple “bacon” bits out of coconut chips and man, did they nail it! It tastes sooo real!! It’s hard to find this product in stores, but fortunately just like everything else, you can order it from Amazon.com

There’s real peanut butter in this recipe, but also some peanut powder to cut the fat and boost the protein that much more. For the banana, I used Tru Supplements Banana Maple Muffin plant-based protein powder instead of the actual fruit to cut the sugar content. This flavor is from Tru’s dessert line so it’s extra sweet, but still sugar-free like all their other protein flavors. If you decide to make this recipe, you for sure will want to use this particular protein powder. It’s one of their most popular. So you’ll have delicious shakes to look forward to as well. Use my code JAS10 at check out to get 10% off your total order.

The maple brown sugar instant oatmeal I used can be found at most grocery stores. I bought the reduced sugar kind to keep things as maco-friendly as possible. You’ll notice I used high-protein plant-based milk. Which also isn’t hard to find in most major markets now. However, any unsweetened milk you choose will work.

Originally, I had my heart set on creating protein snack bars, but then I chopped them into snack bites. Which I really like because I love the idea of bringing these to a potluck, or football party. You can divide them however best suits your purpose. Just keep in mind for the macro breakdown that one bar equals precisely four bite-size squares.


Ingredients:

  • 120gm Tru Supplements Banana Maple Muffin protein powder

  • 66gm Reduced-sugar Maple Brown Sugar instant oatmeal (2 Packets)

  • 64gm Creamy Peanut Butter

  • 24gm Peanut Powder

  • 300ml Unsweetened plant-based milk (I used Bolthouse high-protein milk)

  • 1/4 tsp Sea Salt

  • 35gm Phoney Baloney’s Coconut Bacon

    Makes 8 servings

    Macros per serving 15p/7f/10c

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Set aside the coconut bacon for topping. Mix all other ingredients together in a food processor, or if you don’t have a food processor use a large bowl and hand mixer. Line an 8x11baking dish with parchment paper and press the dough down evenly with your hands or a spatula. Cover and place in the refrigerator to set for a couple hours, or overnight if you wish. When ready to serve, sprinkle the coconut bacon on top and cut into bars or fun size bites. Store in an air-tight container in the fridge for up to 10 days.

 
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