you new go-to lemon dessert is here and it’s amazing- Lemon Poppyseed Protein Cake Bars! i have an ongoing obsession with all things lemon, whether that be sweet or savory!
Lemon Poppyseed Protein Cake Bars make the PERFECT freezer treat or snack for this summer.
lemon is so fresh and it really shines through in this recipe.
the base does indeed include vanilla protein powder and it’s sweetened with dates.
i did add some simple mills frosting to the top to give the bars a cake vibe, but if you’re looking to keep these more naturally sweetened, then you can omit!
the poppyseeds are totally optional too and not necessary. lemon poppyseed is just such a fun flavor combo and something that i really enjoy.
Lemon Poppyseed Protein Cake Bars should be stored in the freezer and thawed a bit before eating.
while you CAN store them in the fridge, the texture will be quite soft and not as firm as the bars are meant to be.
however, if that’s what you prefer then go for it! i’m just a huge fan of a sturdy texture when it comes to protein bars.
as far as vanilla protein goes, use whatever you would like! we have a huge container of garden of life and love it.
you will need 62g total, so 31g per scoop.
here’s everything you need to make Lemon Poppyseed Protein Cake Bars
large medjool dates
runny tahini or runny almond butter
dairy free milk
vegan vanilla frosting
that’s it! really simple and you can find all of these ingredients at basically every grocery store, nothing fancy!
if you like my Lemon Poppyseed Protein Cake Bars, here are some other lemon recipes from my blog!
are you going to make my Lemon Poppyseed Protein Cake Bars?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Lemon Poppyseed Protein Cake BarsCourse: Desserts, No Bake
9 large medjool dates (softer the better)
1/2 cup runny tahini or almond butter
1/4 cup fresh lemon juice
1/2 tbsp lemon zest
1/4 cup + 2 tbsp dairy free milk
2 scoops (62g total) vanilla protein powder
1 and 1/4 cup gluten free oat flour
2 tbsp poppyseeds
- store-bought vanilla frosting
- add all ingredients but the frosting and poppyseeds to a food processor and blend until a thick dough forms.
- mix in the poppyseeds with your hands or a mixing spoon and then add to a parchment lined bread loaf pan. the dough may be a little sticky and that’s normal.
- place in the freezer for two hours. remove and add vanilla store bought frosting.
- place back in the freezer for 20 minutes, cut into bars and enjoy!
- store in the freezer in an airtight container and thaw slightly before eating.