Easy and scrumptious birthday cake protein bars made with coconut flour nd plant-based protein powder. They are vegan, gluten-free and no-bake.

Coconut flour has become a pantry staple for me in the past few years. Naturally gluten-free and grain-free, it is a soft, faintly sweet flour that is a natural by-product of coconut milk production. Specifically, once all the milk is extracted from coconut meat, what remains is dried and ground into flour.

Also, it’s delicate fragrance and flavor remind me of birthday cake.

So I decided to use said coconut flour to make a batch of easy, all-natural, no-bake birthday cake protein bars.

Evocative of coconut pound cake, but so much easier, these minimalist, no-bake protein pucks manage to be both fitness fuel and dessert. Although these are as straightforward to make as can be, don’t try to sub another flour; it needs to be coconut here.

You’ll notice that I’ve given a range for the amount of milk needed for this recipe. The reason for the range is twofold:

(1) I’ve observed over the years, both from my own experience and from readers’, that coconut flours vary by brand in terms of their absorbency.

(2) Although I recommend using rice protein powder for these pucks (that’s what I used to test the recipe), you can use vanilla vegan protein powder you have on hand or prefer, which means the liquid ratios may vary. Aim for a consistency that is akin to firm cookie dough (not too stiff, or they’ll end up tasting dry) and you’ll be good!

I’ve got two spin classes to teach today, so I’m going to have my birthday cake (bars) and eat them, too. Enjoy!

Birthday Cake Protein Bars {vegan, gluten-free, easy}

Author: Camilla
Prep Time: 15 mins
Total Time: 15 mins
Yield: 6 pucks 1x

Description

Easy and scrumptious birthday cake protein bars made with coconut flour nd plant-based protein powder. They are vegan, gluten-free and no-bake.

Scale

Ingredients

1/2 cup rolled oats (certified GF as needed)
1/4 cup coconut flour
1/4 cup vanilla rice protein powder (see notes for options)
1/4 to 1/2 cup nondairy milk (plain or vanilla)
3 tablespoons coconut butter (purchased or my cheap and easy DIY version)
1/8 teaspoon fine sea salt
1/8 teaspoon almond extract
Optional: stevia or granulated sweetner of choice
Optional: all-natural sprinkles or toasted coconut

Instructions

Spray or grease 6 cups of a standard muffin tin.
In a food processor process the oats into a fine flour. Add the coconut flour, protein powder, 1/4 cup of the milk, salt and almond extract. Process until blended, stopping and scraping down sides of bowl 1-2 times, and adding more milk as needed until mixture is the texture of cookie dough (not too loose, not too stiff).Taste for sweetness; if desired, add additional stevia to taste.
Scoop about about 3 tablespoons batter for each bar (it will be fluffy, but still easy to handle, like a soft clay); shape into a ball, then flatten slightly.
Place rounds in prepared cups and tamp down with bottom of a measuring cup. If desired, sprinkle with sprinkles or coconut. Refrigerate for at least 2 hours until firm.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months.

Variation: An equal amount of mild-tasting nut or seed butter (e.g., almond, cashew, or sunflower seed butter) can be used in place of the coconut butter.