Birthday Cake Protein Bars With Yogurt Frosting
If you have been searching for the perfect snack that is healthy, delicious, and ridiculously easy to make, you have just found it. Say hello to Birthday Cake Protein Bars - creamy, chewy, naturally sweet, and packed with protein. The ultimate snack fora quick grab-and-go energy boost, a post-workout refuel, or a guilt-free dessert that tastes like cake without the sugar crash.
Servings 10
Ingredients
- 1 cup oat flour (oats blended to a flour)
- 1/2 cup almond flour (almonds blended to a flour)
- 1/2 cup cashew (or any other nut or seed) butter
- 1/4 cup desiccated coconut
- 1/4 cup protein or collagen peptides powder
- 1/4 cup honey or maple syrup
- 2 tablespoons milk of choice – if needed
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 cup sprinkles
Yogurt Frosting
- 1 cup thick Greek-style yogurt,plain
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons sprinkles
Instructions
- Line an 8×8-incb baking pan with parchment paper and set aside.To a large bowl, add all ingredients and mix well to combine. If the mixture seems a little dry add milk, a tablespoon at a time or if it seems too wet add oat, or almond flour until it comes together in a texture similar to cookie dough.Add the protein bar mixture to your lined pan and spread out evenly with a spatula or back of a spoon.Place in fridge while you make the yogurt frosting.
Yogurt Frosting
- Add all ingredients except sprinkles to a medium bowl and whisk until combined. Scoop out onto top of protein bars and smooth out evenly with a spatula or back of a spoon. Sprinkle over the remaining sprinkles.Chill in the refrigerator or freezer for at least 2 hours. Slice into 10-12 bars or more smaller squares.Storage: If keeping in the refrigerator, cover tightly with foil for up to a week. If keeping in the freezer (my personal preference), put in a freezer-safe bag for up to 3 months.