Copycat Perfect Bars 3 (more) Ways

Gluten free, dairy free option, no refined sugar, high protein perfect bars in blueberry muffin, dark chocolate raspberry, and cake batter!

All with that irresistible melt-in-your-mouth cookie dough texture! I’ve also made these in Chocolate Peanut Butter, Triple Fudge Brownie, and Sea Salted Caramel, too!

You can find those HERE!

Serves: 18

Ingredients

Cake batter

• 1/2 cup Cashew Butter
• 6 Tbsp Vanilla Protein Powder
• 3 Tbsp Almond Flour
• 3 Tbsp Pure Maple Syrup
• 1 Tbsp Coconut Oil, Melted*
• 1 tsp Vanilla Extract
• 1/4 tsp Rainbow Sprinkles, Dye free

Dark Chocolate Raspberry

• 1/2 cup Hazelnut Butter, **
• 6 Tbsp Chocolate Protein Powder
• 2 Tbsp Almond Flour
• 1 Tbsp Cocoa Powder
• 3 Tbsp Medjool Date Syrup, Or maple syrup
• 1 Tbsp Coconut Oil, Melted *
• 2 Tbsp Freeze-Dried Raspberries
• 2 Tbsp Semi-Sweet Chocolate Chunks

Blueberry Muffin

• 1/2 cup Cashew Butter
• 6 Tbsp Vanilla Protein Powder
• 3 Tbsp Almond Flour
• 1 Tbsp Coconut Oil, Melted *
• 3 Tbsp Pure Maple Syrup
• 2 Tbsp Dried Blueberries, Unsweetened
• 2 Tbsp Sugar-Free White Chocolate Chips

Blueberry muffin crumble topping

• 1/2 cup Gluten-Free Rolled Oats
• 1 Tbsp Pure Maple Syrup
• 1 1/2 Tbsp Coconut Oil
• 1 Tbsp Dried Blueberries, Unsweetened
• 1 Tbsp Sugar-Free White Chocolate Chips

Process

1. For each flavor, combine dough ingredients until smooth. If your nut butter is runny you may not need the coconut oil, but if it is not then you’ll want the melted oil to keep it from being too dry
2. Once cookie dough texture is achieved, fold in your add ins
3. Press mixture into loaf tin lined with parchment paper, and sprinkle more mix ins on top, pressing down into the dough
4. Refrigerate for 30min + for optimal taste & texture
5. For blueberry muffin: if adding the crumble, then mix ingredients together until sticky, and spread overtop bars before refrigerating
6. Once sliced, drizzle melted white chocolate on top

Notes

I used a cacao cashew spread from artisana organics brand. They also have a hazelnut cacao spread. Any cacao based nut butter will work. Each flavor makes 6 large bars, but feel free to slice smaller.

Copycat Perfect Bars 3 (more) Ways

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 18

Ingredients

Cake batter

• 1/2 cup Cashew Butter
• 6 Tbsp Vanilla Protein Powder
• 3 Tbsp Almond Flour
• 3 Tbsp Pure Maple Syrup
• 1 Tbsp Coconut Oil Melted*
• 1 tsp Vanilla Extract
• 1/4 tsp Rainbow Sprinkles Dye free

Dark Chocolate Raspberry

• 1/2 cup Hazelnut Butter **
• 6 Tbsp Chocolate Protein Powder
• 2 Tbsp Almond Flour
• 1 Tbsp Cocoa Powder
• 3 Tbsp Medjool Date Syrup Or maple syrup
• 1 Tbsp Coconut Oil Melted *
• 2 Tbsp Freeze-Dried Raspberries
• 2 Tbsp Semi-Sweet Chocolate Chunks

Blueberry Muffin

• 1/2 cup Cashew Butter
• 6 Tbsp Vanilla Protein Powder
• 3 Tbsp Almond Flour
• 1 Tbsp Coconut Oil Melted *
• 3 Tbsp Pure Maple Syrup
• 2 Tbsp Dried Blueberries Unsweetened
• 2 Tbsp Sugar-Free White Chocolate Chips

Blueberry muffin crumble topping

• 1/2 cup Gluten-Free Rolled Oats
• 1 Tbsp Pure Maple Syrup
• 1 1/2 Tbsp Coconut Oil
• 1 Tbsp Dried Blueberries Unsweetened
• 1 Tbsp Sugar-Free White Chocolate Chips

Instructions

• For each flavor, combine dough ingredients until smooth. If your nut butter is runny you may not need the coconut oil, but if it is not then you’ll want the melted oil to keep it from being too dry
• Once cookie dough texture is achieved, fold in your add ins
• Press mixture into loaf tin lined with parchment paper, and sprinkle more mix ins on top, pressing down into the dough
• Refrigerate for 30min + for optimal taste & texture
• For blueberry muffin: if adding the crumble, then mix ingredients together until sticky, and spread overtop bars before refrigerating
• Once sliced, drizzle melted white chocolate on top

Notes

I used a cacao cashew spread from artisana organics brand. They also have a hazelnut cacao spread. Any cacao based nut butter will work. Each flavor makes 6 large bars, but feel free to slice smaller.