Go Back

Birthday Cake Protein Bars (Easy No-Bake)

Soft, chewy, and full of nostalgic vanilla cake flavor, these Easy No-Bake Birthday Cake Protein Bars are packed with protein and finished with a sweet white chocolate ganache and colourful sprinkles. A fun, satisfying snack that tastes like dessert but fuels your day. 🧁🌸
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword birthday cake protein bars, birthday cake protein bars easy no bake, clean eating dessert or snack, healthy birthday cake protein bars, no bake birthday cake protein bars
Servings 12

Ingredients

Protein Bar Base

  • 1 1/2 cups almond flour
  • 1/2 cup vanilla protein powder
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil, melted
  • 2-3 tablespoons milk of choice
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt

White Chocolate Ganache

  • 1 1/2 cups white chocolate chips
  • 1/2 cup heavy cream
  • 2-3 tablespoons rainbow sprinkles for topping

Instructions

Protein Bar Base

  • Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting
    In a medium bowl, mix almond flour, vanilla protein powder and salt.
    Add maple syrup, melted coconut oil, milk and vanilla extract. Stir until a soft dough forms.
    Press the mixture evenly into the prepared pan, smoothing the top firmly.

White Chocolate Ganache

  • Place the chocolate chips into a heatproof bowl.
    Heat cream in a small saucepan on medium heat or in the microwave until it’s hot and steamy, but not boiling.
    Pour the warm cream over the chocolate, make sure it is fully covered, and let it rest for 2 to 3 minutes without stirring to allow the chocolate to soften and melt evenly.
    Using a spatula or whisk, slowly mix the melted white chocolate until the ganache is smooth and shiny.
    Leave the mixture to cool. Then cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
    Refrigerate ganache for 2 hours then whisk for 2 minutes or until spreadable.
    Spread the ganache over the bars and sprinkle with sprinkles.
    Slice into 12 bars or more smaller squares.
    Store the bars in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
    Allow frozen bars to soften slightly before eating for the best texture.  
Print Recipe