Carrot Cake Protein Bars
Sweet, chewy, and naturally vegan, these carrot cake protein bars are topped with a luscious vanilla frosting. Made with clean ingredients like oat flour, carrot puree, and almond butter, each bar provides a significant protein boost without the need for an oven.
Instructions
- 1
Line an 8x8-inch pan with parchment paper.
- 2
In a large bowl, whisk together the oat flour (2 cup), coconut flour (0.5 cup), plant protein powder (0.5 cup), allulose (2 tbsp), and cinnamon (1 tbsp).
- 3
In a microwave-safe bowl, melt the almond butter (0.25 cup) and maple syrup (0.5 cup). Stir this into the dry ingredients with the carrot puree (0.5 cup).
- 4
Add plant milk (0.25 cup) one spoonful at a time until a firm, thick batter forms.
- 5
Press the mixture into the prepared pan and refrigerate for 30 minutes until set.
- 6
Prepare the frosting by mixing plant protein powder (0.5 cup), cinnamon (1 tsp), allulose (2 tbsp), and plant milk (0.25 cup) until creamy. Spread over the bars and chill again until firm.
Nutrition Facts
Per portion