Nut Bars
1 cup nut butter
4 tablespoons coconut oil, melted
2 scoops vanilla protein
4-5 tablespoons cacao nips or chocolate chips
RECIPE COOKING INSTRUCTIONS
Mix together all ingredients and press into a loaf pan or baking dish.
Freeze until firm and cut into bars.
Store in the freezer and enjoy when you want a delicious boost!
For the Crust:
6 Tbl butter
2 cups almond flour
1/3 cup granulated sugar substitute (I used Swerve)
1 Tbsp freshly grated lemon zest
For the Filling:
1/2 cup butter
1/2 cup granulated sugar substitute (I used Swerve)
1/2 cup fresh lemon juice
1/4 cup lemon zest
6 egg yolks
1/2 tsp xanthan gum
2 Tbsp unflavored gelatin (I used Great Lakes)
INSTRUCTIONS
For the crust:
Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.
For the filling:
Melt the butter in a small saucepan on low heat. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. Remove from the heat and strain into a small bowl. Whisk in the the xanthan gum and gelatin until dissolved and smooth.
Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake the bars at 350 degrees (F) for 15 minutes. Remove and cool. Sprinkle with Powdered Swerve before serving if desired. Cut into sixteen 2 x 2 squares.
No Bake Strawberries and Cream snack Bars
Ingredients
1 1/2 cups gluten free oat flour
1/2 cup gluten free oat bran (can sub for all oat flour)
1 scoop vanilla protein powder (optional)
2 T + granulated sweetener of choice (adjust to taste)
1/4 cup freeze dried strawberries
1/4 cup Homemade paleo white chocolate chunks*
2 T strawberry jam (I used homemade strawberry chia jam)
1/4 cup brown rice syrup
1/4 cup Sunbutter (can sub for any nut butter- However no longer allergy friendly)
1/4 cup + Blue Diamond Almond Breeze Original milk **
Instructions
Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine the oat flour, oat bran, protein powder, sweetener of choice, freeze dried strawberries and white chocolate chunks and mix well.
In a microwave safe bowl or stovetop, melt the brown rice syrup with the SunButter/nut butter and strawberry jam. Pour the wet mixture into the dry mixture until fully incorporated- Mixture should be crumbly.
Using a tablespoon at a time, pour the Blue Diamond Almond Breeze original until the mixture is very thick. Press the mixture firmly into the lined pan and refrigerate for at least 20 minutes, or consume immediately- However it will be quite soft.
Ingredients
1 cup coconut flour
½ cup coconut flour, sifted
½ cup vanilla protein powder
2 T granulated sweetener of choice (optional)*
1 T cinnamon
1 tsp mixed spice
1 tsp nutmeg
1/4 cup almond butter (can sub for any nut butter)
½ cup brown rice syrup (sub for maple syrup in the paleo version)
1/2 cup unsweetened applesauce
1 T + dairy free milk of choice**
Instructions
Line a large baking dish with greased paper and set aside.
In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, nutmeg and mixed spice and mix well.
In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the unsweetened applesauce and mix until combined- The batter should be crumbly.
Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes.
Notes
* I omitted the sweetener as my vegan protein powder was sweetened
** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup with the paleo version.
If your batter is too thin (brands VS homemade applesauce vary, add a dash more coconut flour until firmer).
Ingredients
1 cup coconut flour
½ cup coconut flour, sifted
½ cup vanilla protein powder
2 T granulated sweetener of choice (optional)*
½ cup cashew butter (can sub for any nut butter)
½ cup brown rice syrup (sub for maple syrup in the paleo version)
1/2 cup macadamia nuts, chopped roughly
1/4 cup + milk of choice**
For the 'white chocolate' topping:***
1/4 cup coconut butter, softened
1 T coconut palm sugar
1 tsp lemon juice
3 T dairy free milk
Instructions
Line an 8 x 8 baking dish or loaf pan with baking paper and set aside. (Loaf pan will yield thicker bars).
In a large mixing bowl, combine the flours, protein powder, granulated sweetener and mix well.
In a microwave safe bowl or stovetop, combine the nut butter and liquid sweetener and heat until melted.
Pour the wet mixture into the dry and mix well- Mixture should be crumbly. Add the chopped macadamia nuts and mix until fully incorporated. Using a tablespoon, add the milk of choice, until a thick firm batter is formed.
Transfer to lined baking dish and press firmly. In a small bowl, mix your 'white chocolate' ingredients and drizzle lightly over the bars and refrigerate. Once firm, cut into bars and enjoy!
Notes
* Adjust accordingly- If your protein powder is sweetened, you may need to reduce.
** Depending on the brand of protein powder and coconut flour you use, you'll most likely need more- adjust accordingly.
*** If you don't want to follow this step and don't have dietary restrictions, you can sub your favorite white chocolate chunks on top.
These bars are best kept refrigerated for the best texture, but can be enjoyed at room temperature or thawed from the freezer.
No Bake Banana Bread Protein Bar
Ingredients
2 cups gluten free oat flour (For the paleo option, use 1 cup coconut flour)
½ cup coconut flour, sifted (Can sub for almond or more oat flour)
½ cup vanilla vegan or paleo friendly protein powder
2 T granulated sweetener of choice (optional)*
1 T cinnamon
1/4 cup almond butter (can sub for any nut butter)
½ cup brown rice syrup (sub for maple syrup in the paleo version)
1 small banana, mashed
1/4 cup chopped nuts of choice (optional)
1 T + dairy free milk of choice**
Instructions
Line a large baking dish with greased paper and set aside.
In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon and mix well.
In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the banana and mix until combined- The batter should be crumbly. Stir through nuts if desired.
Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes.
Notes
* I omitted the sweetener as my vegan protein powder was sweetened
** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup with the paleo version.
If your batter is too thin (depending on size of banana) add a dash more coconut flour until firmer.
Pumpkin Spice Latte (Refrigerator Req) No Bake
Ingredients
1 1/2 cups gluten free oat flour (can sub for rolled oats, oat bran or quick oats)*
1/4 cup coconut flour (can sub for almond or extra oat flour)**
1 scoop vanilla protein powder (optional)
2 T granulated sweetener of choice (I used a monk fruit sweetener)
1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice and a dash of ginger)
1 tsp espresso powder OR instant coffee
1/2 cup pumpkin puree
1 tsp vanilla extract
1/2 cup cashew butter (can sub for any nut butter)
1/2 cup brown rice syrup (use maple syrup for paleo option)
1 T + milk of choice (I used unsweetened vanilla almond)***
Cinnamon and granulated sweetener of choice, to coat bites in (optional)
Coconut butter, to drizzle
Instructions
Line a small 6 x 6 pan (thick bars) or 8 x 8 pan (thinner bars) with parchment paper and set aside.
In a large mixing bowl, combine the flours, protein powder, sweetener, espresso powder, pumpkin pie spice and mix well.
In a microwave safe bowl or stovetop, heat your nut butter with your sticky sweetener until combined. Mix in your vanilla extract. Pour your wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add milk of choice or extra flour until a firm texture is formed.
Transfer to lined tray and refrigerate for at least 30 minutes, to firm up. Once firm, cut into bars and coat in cinnamon/sweetener mixture. Drizzle with optional coconut butter and enjoy!
Notes
* To keep it paleo, swap the oats for 1/2 cup coconut flour
** If you use another flour, you'll likely need less milk of choice
*** Depending on the brand of coconut flour and/or protein powder, you may need less/more. Adjust accordingly
Bars are best kept refrigerated and are freezer friendly. For thick, chewy bars, enjoy straight from the fridge or thawed from the freezer. For fudge and soft bars, enjoy thawed from the fridge.
1/2 cup coconut flour
2 scoops protein powder of choice * See notes
2 cups peanut butter Can sub for any nut or seed butter
1/2 cup sticky sweetener of choice ** See notes
2 cups chocolate chips of choice Optional
INSTRUCTIONS
Line a deep pan with parchment paper and set aside. For thicker bars, use an 8 x 8-inch pan. For thinner bars, use any size bigger.
In a large mixing bowl, add your dry ingredients and mix well.
In a small mixing bowl, melt your peanut butter with sticky sweetener until combined. Add to dry ingredients and mix until fully combined.
Transfer peanut butter protein bar batter into the lined baking dish and press firmly in place. Refrigerate or freeze until firm. Once firm, cut into squares or bars and cover in optional chocolate and enjoy!
NOTES
* I prefer using casein, brown rice, or paleo protein powder. I never recommend whey as the texture is incredibly sticky and doesn't form well. ** To keep it keto and sugar-free, use a monk fruit maple syrup. For all other options, maple syrup, agave nectar, brown rice syrup or honey work well.Please note- If the batter is too thick/crumbly, add water/milk until a firm batter remains. 4-Ingredient No Bake Peanut Butter Protein Bars should be kept refrigerated and are freezer friendly. If coated in chocolate, they are stable at room temperature.
