Ingredients
The following ingredients have 2 Servings
- 1 cup raw, unsalted cashews (could try substituting another nut)
- 1 cup soft, pitted dates
- 3/4 cup vanilla protein powder (whey or plant-based)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup rolled oats (gluten-free if necessary)
- 1 tbsp unsweetened almond milk (or other non-dairy milk)
- 1 tbsp vanilla protein powder
- 1 tbsp almond milk (or other non-dairy milk)
Instruction
- Place cashews and dates in a food processor or high-speed blender and process until they come together in a ball (about 2-3 minutes)
- Break up ball and add in protein powder, oats, cinnamon and salt. Process until oats are broken up.
- Add in 1 tablespoon of non-dairy milk and process until it comes together in a ball again.
- Line an 8 x 8 baking dish with plastic wrap.
- Take “dough” from food processor and spread out in baking dish with hands. Top should be flat.
- Place in freezer for 15 minutes.
- Meanwhile make the protein drizzle by combining the protein powder and non-dairy milk until powder has absorbed the milk.
- Remove bars from freezer and lift out of dish by picking up the plastic wrap.
- Cut into 12 bars.
- Mix the protein drizzle in a small bowl. Add more almond milk if needed.
- Add the protein drizzle to a ziploc bag and cut a very small hole in one corner.
- Pipe mixture in desired pattern over bars.
- Place in baking dish and freeze for another 15 minutes or until drizzle has hardened.
- Keep in fridge for up to 1 month or longer in freezer.
