Easy and scrumptious birthday cake protein bars made with coconut flour nd plant-based protein powder. They are vegan, gluten-free and no-bake.
- 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
- 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.
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.
- Category: Portable Power Pucks, Snack, Dessert
- Calories: 115
- Sugar: 1.7 g
- Sodium: 42 mg
- Fat: 5.6 g
- Saturated Fat: 4.8 g
- Carbohydrates: 10.1 g
- Fiber: 3.8 g
- Protein: 6.7 g
- Cholesterol: 0 mg