No Bake Protein Tahini Sugar Cookie Bars
APPROXIMATE MACROS per bar (10)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 268u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 8.3 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 14.6 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 20.6 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 2.3 g
Servings 10 servings
Calories 268kcal
Ingredients
- for the bars 1 + 1/4 cup almond flour 2/3 cup vanilla protein powder 1/2 cup runny tahini (or almond butter if preferred) 1/3 cup maple syrup 1/3 cup melted butter (dairy or vegan) 2 tbsp almond milk or milk of choice 1/2 tsp almond extract 1 tsp vanilla extract for the topping about 3/4 cup healthier store-bought frosting (like miss jones) christmas sprinkles
Instructions
- add the almond flour and vanilla protein powder to a large mixing bowl and whisk to break up any clumps.
- pour in the tahini, melted butter, maple syrup, almond milk, almond extract and vanilla extract.
- mix with a spatula until a thick cookie-dough-like mixture forms. it should be soft, pliable, and easy to press. if too thick, add a bit more milk.
- line an 8x8 pan or a large bread loaf pan with parchment paper. press the dough firmly and evenly into the pan. smooth the top using the back of a spoon or an offset spatula.
- place the pan in the freezer for 1 hour to firm up. remove and spread the frosting evenly on top. add festive christmas sprinkles.
- freeze for another 30 minutes, then slice into 10 squares. store the bars in the fridge (they stay soft but sturdy!) or freeze for a firmer texture.