Lemon Frosted Protein Cake Bars
Bright lemon flavor with a perfect shortbread crust, and a delicious lemon coconut frosting. These lemon protein bars are the ultimate fun and delicious dessert bar! They pack in 12 grams of protein per serving, but the kicker is that no one even knows because they are THAT good! Try them yourself and find out why I have been eating them nonstop.
Servings 8
Ingredients
- 1 1/4 cup oat flour (oats blended to a flour)
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup cashew or almond butter
- 1-2 lemons, juice and zest, depending on how lemon-y you prefer
- 1/4 cup milk of choice + extra if needed
- 1/4 cup protein or collagen peptides powder
Lemon Coconut Frosting
- 1 cup coconut butter – store bought or homemade recipe link below in notes
- 1 lemon, juice and zest
- 2 tablespoons honey or maple syrup
Instructions
- If you are going to make your own coconut butter for the coconut frosting, make this first so its ready to go when you want to make the bars. Recipe link below in notes.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.Add all bar layer ingredients to a food processor and blend until a thick dough forms. If the mixture seems too dry, add milk a tablespoon at a time until it comes together.Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon. Place in the freezer for two hours.
Lemon Coconut Frosting
- To make the frosting, you need the coconut butter to be slightly warmed. Not melted but just soft enough to mix with the other ingredients.You can partially submerge the jar in warm to hot water. If you have a microwave, you can put it in the microwave for 10 seconds at a time (please be aware that the fibers in the coconut butter can scorch very easily).Or, you can wrap the jar in a heating pad and let it melt slowly.Then simply mix all frosting ingredients together in a small bowl or dish until smooth. Taste test and add more lemon or honey if you think it needs it.Spread evenly onto chilled bars then place pan back into the freezer for 30 minutes, or until the frosting has set.Remove pan from freezer and lift the parchment paper to remove the bars. Using a sharp knife, cut into 8 bars or smaller portions if you prefer.Store in an airtight container for up to a week or in the freezer for up to three months. If fully frozen let thaw for a few minutes before eating for the best texture.
Notes
Homemade Coconut Butter
If you are anywhere near the health food or fitness circles, you have no doubt heard of coconut oil by now. But have you ever heard of coconut butter? Oh my gosh is it good. It tastes like the most delicious, decadent, oh-so-bad-for-you treat. Except, it’s not. It’s actually good for you. In fact, coconut butter packs a boatload of benefits:
It’s rich in lauric acid, which boosts immunity and destroys harmful bacteria, viruses, and funguses.
It actually boosts your metabolism, which aids in weight loss and increases energy levels.
Its a superb ingredient for protecting and replenishing the hair and skin
It’s packed with healthy fats, so you feel full longer.
It’s full of essential amino acids, calcium, and magnesium.
Basically, coconut butter is just plain awesome.
It’s so creamy, buttery, naturally sweet and full of nutrients, and it’s hard to believe that this tasty Homemade Coconut Butter from Scratch is made with one ingredient! You may not know this, but a jar of high-quality coconut butter can be expensive.
Yes, that is one of the reasons that you should make you own - it’s unbelievably easy. Besides being incredibly good for you, coconut butter greatly enhances the creamy texture of desserts, smoothies, ice creams, fudge and hot beverages. Even a spoonful out of the jar is not a bad thing. 😊
Once you start using it, you'll find many other ways to sneak it into your diet.
Go here for the recipe: Homemade Coconut Butter
