Salted Maple Protein Cookie Bars
Directions
- 1In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt.
- 2Add melted coconut oil, almond butter, maple syrup, and vanilla extract.
- 3Stir until a soft dough forms.
- 4Line an 8x8-inch pan with parchment paper and press the dough evenly into the pan.
- 5Place in the freezer while preparing the next layer.
- 6Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor.
- 7Add almond milk gradually until smooth and thick.
- 8Spread evenly over the base layer.
- 9In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between.
- 10Pour the chocolate over the top of the date layer.
- 11Gently tilt the pan in different directions to help the chocolate spread evenly to the edges.
- 12Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
- 13Remove from the freezer, sprinkle with flaky sea salt, and slice into bars.
Ingredients
- 1.5 cups almond flour
- 0.5 cup vanilla protein powder
- 0.25 cup coconut flour
- 0.25 cup coconut oil, melted
- 0.33 cup almond butter
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 0.75 tsp cinnamon
- 0.25 tsp sea salt
- 10 pitted Medjool dates
- 0.25 cup almond butter
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 0.25 tsp sea salt
- 2 -3 tbsp unsweetened almond milk
- 0.5 cup dairy-free dark chocolate, melted
- 1 tsp coconut oil
- Flaky sea salt
Equipment
large bowl8x8-inch panparchment paperfood processorsmall bowl
Tips
- Store in an airtight container in the fridge for a soft texture or the freezer for a firmer bite.
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