Happy Monday everyone! I had all intentions of posting a vegan “meatball” recipe for you guys but, this is what happened to those…
Well they can’t all be perfect can they!? So, onto another recipe I was planning to post later in the week. I actually had to recreate these protein bars a few times too before I got it down. It was not a good weekend for me for cooking!
Makes 8 Bars
1 cup gluten-free oat flour (I used Bob’s Red Mill)
1/2 cup gluten-free oats
1/2 cup gluten-free crispy rice cereal (I used Nature’s Path)
1/3 cup vanilla vegan protein powder (I used Plant Fusion)
1/8 tsp sea or pink salt
1/2 cup cashew butter or any nut butter
1/3 cup coconut nectar (could sub with maple syrup)
1 tsp pure vanilla extract
2 Tbsp of sprinkles (optional, but necessary for the funfetti effect!)
Buy vegan, gluten-free sprinkles here
Protein Icing: (optional, not vegan unless you use dairy-free yogurt instead of Greek yogurt)
2 Tbsp vanilla protein powder
2 Tbsp Greek yogurt
1 Tbsp almond milk
In a large bowl, mix together the dry ingredients (first 5 ingredients). Set aside.
In a small saucepan over low heat, add the cashew butter, coconut nectar and vanilla extract. Heat for a few minutes until melted. Add this to the dry ingredients, stir in sprinkles and mix well with your hands.
Press mixture firmly into a 9″ x 5″ loaf pan. Refrigerate for a few hours until firm.
To make the protein icing, simply add all the ingredients to a bowl and mix well. Smooth on top of protein bars.
Nutritional info per bar
261 Calories, 31g Carbs, 3g Fibre, 10g Fat, 11g Protein, 12g Sugar