Cashew Coconut Raspberry Protein Bars
These Protein Bars are seriously next level and you will want to eat the whole batch in one sitting! A candy bar without all the refined sugar and inflammatory ingredients? I think yes! Also if you have never had with cashews coconut and raspberry together then you are missing out! Trust me they are to die for!
Servings 7
Ingredients
- 1/2 cup cashew or almond butter
- 1/2 cup coconut flour
- 1/4 cup freeze dried raspberries (or strawberries)
- 1/4 cup honey or maple syrup
- 1/4 cup protein or collagen peptides powder
- 2-4 tablespoons any milk
- 1 teaspoon vanilla extract
- Flaky salt (optional)
Instructions
- Line an 7 x 5-inch loaf 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, add all ingredients except the dried raspberries and mix until combined. You may have to use your hands because the dough will be thick. If the dough seems a little dry, add milk, a tablespoon at a time until it comes together. If too wet, add more coconut flour or protein powder.Fold in the dried raspberries.Press mixture into prepared loaf pan ,using your hands or a spatula. Add extra dried raspberries and flaky sea salt on top if desired.Place in the refrigerator for at least 1 hour before cutting. Cut into desired size pieces, I ended up with 7 long bars. Or you could do smaller squares.Store leftovers in an airtight container in the refrigerator for up to 1 week or freezer for up to 3 months.