Birthday Cake Protein Bars with Cashew Cream Cheese Frosting
Posted by Ethan Boldt on
Are you ready for this show-stopper? These birthday cake bars are powered by Bone Broth Protein Vanilla, and these can be the perfect macronutrient snack for anyone in your circle.
Check out this profile: 295 calories per bar with 26 grams of carbs, 24 grams of fat and 5 grams of protein. Filled with performance fats, these will satiate you for hours and help power you through the day.
Gluten-free, these birthday cake protein bars are full of natural ingredients and provide great texture, particularly if you also use the cashew cream cheese frosting! Yum.
How to Make Birthday Cake Bars
First, ideally the night before, soak the cashews in water.
In a medium bowl, mix together almond butter, Bone Broth Protein Vanilla, vanilla, sea salt, maple syrup, almond flour, oats and 1 tablespoon sprinkles. Stir until fully combined.
Next, line a 8x8 baking dish with parchment and press the dough evenly into the bottom of the dish. Place in the fridge and allow to set for at least 1 hour.
If you’re making the cashew cream cheese, prepare it while the bars are refrigerating. Drain the cashews and place them in a high speed blender. Add in coconut yogurt, maple syrup, vanilla and sea salt. Blend until smooth.
Take the bars out of the refrigerator and top with cashew cream cheese. You can use a spatula or the back of a spoon to smooth out the frosting. Top with sprinkles and freeze for at least 30 minutes.
Bars will last up to one week and need to be stored in the refrigerator.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.