Salted Maple Protein Cookie Bars

240 mins
Serves 1
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Directions

  1. 1In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt.
  2. 2In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt.
  3. 3In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt.
  4. 4Add melted coconut oil, almond butter, maple syrup, and vanilla extract.
  5. 5Add melted coconut oil, almond butter, maple syrup, and vanilla extract.
  6. 6Add melted coconut oil, almond butter, maple syrup, and vanilla extract.
  7. 7Stir until a soft dough forms.
  8. 8Stir until a soft dough forms.
  9. 9Stir until a soft dough forms.
  10. 10Line an 8x8-inch pan with parchment paper and press the dough evenly into the pan.
  11. 11Line an 8x8-inch pan with parchment paper and press the dough evenly into the pan.
  12. 12Line an 8x8-inch pan with parchment paper and press the dough evenly into the pan.
  13. 13Place in the freezer while preparing the next layer.
  14. 14Place in the freezer while preparing the next layer.
  15. 15Place in the freezer while preparing the next layer.
  16. 16Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor.
  17. 17Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor.
  18. 18Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor.
  19. 19Add almond milk gradually until smooth and thick.
  20. 20Add almond milk gradually until smooth and thick.
  21. 21Add almond milk gradually until smooth and thick.
  22. 22Spread evenly over the base layer.
  23. 23Spread evenly over the base layer.
  24. 24Spread evenly over the base layer.
  25. 25In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between.
  26. 26In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between.
  27. 27In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between.
  28. 28Pour the chocolate over the top of the date layer.
  29. 29Pour the chocolate over the top of the date layer.
  30. 30Pour the chocolate over the top of the date layer.
  31. 31Gently tilt the pan in different directions to help the chocolate spread evenly to the edges.
  32. 32Gently tilt the pan in different directions to help the chocolate spread evenly to the edges.
  33. 33Gently tilt the pan in different directions to help the chocolate spread evenly to the edges.
  34. 34Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
  35. 35Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
  36. 36Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
  37. 37Remove from the freezer, sprinkle with flaky sea salt, and slice into bars.
  38. 38Remove from the freezer, sprinkle with flaky sea salt, and slice into bars.
  39. 39Remove from the freezer, sprinkle with flaky sea salt, and slice into bars.

Ingredients

  • 1.5 cups almond flour
  • 1.5 cups almond flour
  • 1.5 cups almond flour
  • 0.5 cup vanilla protein powder
  • 0.5 cup vanilla protein powder
  • 0.5 cup vanilla protein powder
  • 0.25 cup coconut flour
  • 0.25 cup coconut flour
  • 0.25 cup coconut flour
  • 0.25 cup coconut oil, melted
  • 0.25 cup coconut oil, melted
  • 0.25 cup coconut oil, melted
  • 0.33 cup almond butter
  • 0.33 cup almond butter
  • 0.33 cup almond butter
  • 3 tbsp pure maple syrup
  • 3 tbsp pure maple syrup
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.75 tsp cinnamon
  • 0.75 tsp cinnamon
  • 0.75 tsp cinnamon
  • 0.25 tsp sea salt
  • 0.25 tsp sea salt
  • 0.25 tsp sea salt
  • 10 pitted Medjool dates
  • 10 pitted Medjool dates
  • 10 pitted Medjool dates
  • 0.25 cup almond butter
  • 0.25 cup almond butter
  • 0.25 cup almond butter
  • 3 tbsp pure maple syrup
  • 3 tbsp pure maple syrup
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 0.25 tsp sea salt
  • 0.25 tsp sea salt
  • 2 -3 tbsp unsweetened almond milk
  • 2 -3 tbsp unsweetened almond milk
  • 2 -3 tbsp unsweetened almond milk
  • 0.5 cup dairy-free dark chocolate, melted
  • 0.5 cup dairy-free dark chocolate, melted
  • 0.5 cup dairy-free dark chocolate, melted
  • 1 tsp coconut oil
  • 1 tsp coconut oil
  • 1 tsp coconut oil
  • Flaky sea salt
  • Flaky sea salt
  • 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.