Makes 6–8 Bars
Cake: It’s what’s for breakfast. When you wake up craving something sweet, you no longer need to curb the impulse to eat dessert first, thanks to these superlative, satisfying bars. The protein-rich base boasts a vibrant rainbow of sprinkles, nuts, and chocolates, right alongside a powerful dose of vital nutrients to help you power through the morning. Soft and chewy, with a hearty crunch in every bite, don’t even call them “protein bars” when you should just call them “delicious.”
- 150g – 190g (1–1¼ Cups) Vanilla Rice or Pea Protein Powder
- 50g (½ Cup) Oat Flour
- ¼ tsp Salt
- 75g (¹∕3 Cup) Raw Cashew Butter
- 60ml (¼ Cup) Coconut Oil, Melted
- 60ml (¼ Cup) Light Agave Nectar
- 1 tsp Vanilla Extract
- Aboput 100g (½ Cup) Sprinkles, Chopped Nuts, and/or Mini Chocolate Chips
- Line an 8×4–inch loaf pan with aluminum foil, lightly grease, and set aside.
- In the bowl of your stand mixer, combine 1 cup of the protein powder, oat flour and salt. You can also mix everything by hand in a large bowl, but the batter is very thick and difficult to stir, so you’ll need to put some serious muscle into it. Be prepared to ditch the spatula and use your hands towards the end, too!
- Separately, mix together the cashew butter, melted coconut oil, agave, and vanilla before adding the whole concoction into the bowl of dry goods. Begin to mix slowly to incorporate. After about a minute of stirring, add in the sprinkles, nuts, and/or chocolate, in any proportion your heart desires, as long as it’s no more than ½ cup in total.
- If the batter still seems too soft to handle, add in the remaining ¼ cup of protein powder. Once smooth, cohesive, and approximately the texture of moldable clay, transfer the dough to your prepared pan and smooth it down into an even layer. Place the pan in the freezer for at least 5–6 minutes, just until the bars are firm enough to cut. Use the foil like a sling to pull the bars out, and slice into individual servings. Store in an airtight container or wrapped in plastic in the fridge.
Recipe and images courtesy of Real Food, Real Fast by Hannah Kaminsky
Taken from May 2018 (Issue 38) Vegan Life Magazine