Healthy and Easy No Bake Samoa Cookie Protein Bars
9-12 barsu003cbru003eu003cbru003eu003cstrongu003eMacros Per Square (12 servings):u003c/strongu003eu003cbru003eu003cstrongu003eCalories:u003c/strongu003e 332 kcalu003cbru003eu003cstrongu003eProtein:u003c/strongu003e 7.1 gu003cbru003eu003cstrongu003eFat:u003c/strongu003e 19.7 gu003cbru003eu003cstrongu003eCarbohydrates:u003c/strongu003e 33.6 g
Servings 9 servings
Calories 300kcal
Ingredients
- for the base: 1 1/3 cup almond flour 1 cup oat flour 1/4 cup maple syrup 1/3 cup melted coconut oil for the filling: 1 1/2 cups medjool dates (pitted) 2/3 cup truvani vanilla protein powder 1/3 cup shredded coconut (plus extra for topping) 1/4 cup dairy-free milk 2 tsp vanilla extract 1/3 cup almond butter for the topping: 3/4 cup dairy-free chocolate chips (melted)
- more shredded coconut if desired
Instructions
- prepare the base: combine the almond flour, oat flour, maple syrup, and melted coconut oil in a bowl. mix until it forms a dough-like consistency.
- press into the pan: line an 8 x 8-inch baking dish with parchment paper and evenly press the base mixture into the bottom.
- make the filling: in a food processor, blend the medjool dates, truvani vanilla protein powder, shredded coconut, dairy-free milk, vanilla extract, and almond butter until smooth and sticky.
- spread the filling: spread the filling evenly over the base layer, pressing it down gently with a spatula.
- freeze: place the pan in the freezer for 2 hours to let the layers firm up. add the chocolate topping: melt the chocolate chips and spread the melted chocolate over the top. sprinkle with extra shredded coconut, if desired.
- freeze again: freeze for another hour to allow the chocolate to set. cut into squares: once fully chilled, cut into 12 squares, and enjoy!