Dairy-Free Cake Batter Protein Bars

• Vegetarian
• Gluten free

• Canned Goods

  • 1 cup Vanilla no udder protein powder

• Condiments

  • 1/4 cup Agave nectar, Light

• Baking & Spices

  • 1/2 cup Oat flour
  • 1/4 tsp Salt
  • 1/2 cup Sprinkles
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/3 cup Cashew butter, raw

Found on godairyfree.org

Description

Ingredients

• 1 cup Vanilla No Udder Protein Powder (dairy-fee & soy-free)
• ½ cup oat flour (use certified gluten-free, if needed)
• ¼ teaspoon salt
• ⅓ cup raw cashew butter
• ¼ cup coconut oil, melted
• ¼ cup light agave nectar
• 1 teaspoon vanilla extract
• ½ cup sprinkles, chopped nuts, and/or mini dairy-free chocolate chips

Directions

• Line an 8x4-inch loaf pan with aluminum foil and lightly grease it.
• In the bowl of your stand mixer*, combine the oat flour, protein powder, and salt.
• 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 mixing, add the sprinkles, nuts, and/or chocolate, in any proportion your heart desires, as long as its no more than ½ cup in total.
• Once the batter is smooth and cohesive, transfer it to your prepared pan and smooth it down into an even layer.
• Place the pan in the freezer for at least 5 to 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 air-tight container or wrapped in plastic in the refrigerator.