Protein bars can be great for covering multiple bases: snack, treat, dessert, or mini-meal. Making your own protein bars is easy and economical, and you can really fine-tune protein, carbohydrate, and fat content depending on your nutritional goals. These Cake Batter protein bars are nutritionally well-rounded, don’t contain any “funky” ingredients, and really taste like dessert. Whether you wrap them up to take on-the-go or have them as a guilt-free dessert, you won’t be missing the store-bought version!
- 1.5 cup oat flour
- 1/2 cup almond flour
- 1 cup protein powder
- 1/2 cup sunflower seed butter
- 2 T agave
- 6 T almond milk
- 2 T sprinkles
- 1 T white chocolate chips
- In a large bowl, combine oat and almond flour, and protein powder.
- In a microwave-safe bowl, heat sunflower seed butter for one minute, stirring halfway through.
- Combine sunflower seed butter and agave with the dry ingredients, and mix with a fork until the mixture resembles wet sand.
- Add half of the almond milk to the dough and combine fully, and then the remainder until the dough is smooth.
- Gently fold in 1 T of sprinkles.
- Line a baking dish with parchment paper, and press dough in to form an even layer. Add the remaining sprinkles and white chocolate chips to the top of the bars.
- Using a water glass or rolling pin, flatten and smooth the tops of the bars.
- Refrigerate for one hour, and then cut into 10 pieces and wrap individually in parchment paper.
- Store at room temperature, or in the refrigerator or freezer in a sealed container.
- Makes 10 protein bars
- 225 kcal
- 10 g fat
- 15 g protein
- 4 g added sugar