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.