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Recipe of the Month
Birthday Cake Protein Bars No-Bake Gluten-Free Recipe
Ingredients
- 1/3 cup cashew butter
- 1/3 cup oat flour
- 1/2 cup vanilla protein powder
- 2 tablespoons maple syrup
- 2 tablespoons ground flaxseed
- 3 tablespoons greek yogurt
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 3 tablespoons rainbow sprinkles
Topping
- 1/4 cup white chocolate chips
- 2 teaspoons coconut oil
Instructions
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In a mixing bowl or food processor, combine 1/3 cup cashew butter, 2 tablespoons maple syrup, 3 tablespoons Greek yogurt, 1 tablespoon coconut oil, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract. Mix until smooth, then add 1/3 cup oat flour, 1/2 cup vanilla protein powder, 2 tablespoons ground flaxseed, and 1/4 teaspoon sea salt. Mix until a thick dough forms. Gently fold in 2 tablespoons rainbow sprinkles, being careful not to overmix.
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Line a loaf pan with parchment paper and press the dough evenly into the pan, making sure to pack it down firmly for the best texture. Use a spatula or the back of a spoon to smooth the surface. Place the pan in the freezer to help it set while you melt the white chocolate.
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In a small microwave-safe bowl, melt 1/4 cup white chocolate chips with 2 teaspoons coconut oil in 25-second intervals, stirring in between until smooth. Lift the bars out of the pan using the parchment paper.
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Drizzle the melted white chocolate over the chilled bars and immediately sprinkle with additional rainbow sprinkles for extra color and crunch. Return the bars to the fridge for about 10-15 minutes until the topping is set, then slice into bars and enjoy!
