Strawberries and Cream Protein Bars

Strawberries and Cream Protein Bars might be just the side dish you are searching for. This recipe makes 8 servings with 429 calories, 11g of protein, and 20g of fat each. For $6.69 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Oh Sweet Basil requires maple syrup, chia seeds, coconut milk, and fisher nutspecans. A couple people made this recipe, and 97 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Similar recipes are Strawberries and Cream High Protein Breakfast, Strawberries And Cream Bars, and Strawberries and Cream Cookie Bars.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 cups Gluten Free Flour Blend or Coconut Flour and Almond Flour Blend

1 Tablespoon Chia Seeds

2-3 Tablespoons Coconut Milk or other dairy free milk

1 cup Freeze Dried Strawberries * see note

2 Tablespoons Honey

½ Cup Maple Syrup

½ Cup Fisher Nuts Almonds

1/3 cup Vanilla Protein (We use Complete or Vega)

¼ Cup Fisher NutsPecans

Equipment:

blender

whisk

bowl

baking paper

ziploc bags

baking pan

Cooking instruction summary:

In a blender, blend the nuts until smooth like almond butter, stopping and allowing it to cool if it starts to heat up at all.In a large bowl, whisk together the nut butter, protein, honey and maple syrup.Add in the flour and stir with a spoon. The mixture will be crumbly, add coconut milk a tablespoon at a time until you can squeeze the mixture in your hand and it holds together like pie dough. You may add more milk if needed but be careful to not overdo it.Fold in the berries and chia seeds and press into a parchment paper lined 8x8" baking pan. Refrigerate for 30 minutes, slice and store in ziploc bags in the fridge for up to 1 week.

 

Step by step:


1. In a blender, blend the nuts until smooth like almond butter, stopping and allowing it to cool if it starts to heat up at all.In a large bowl, whisk together the nut butter, protein, honey and maple syrup.

2. Add in the flour and stir with a spoon. The mixture will be crumbly, add coconut milk a tablespoon at a time until you can squeeze the mixture in your hand and it holds together like pie dough. You may add more milk if needed but be careful to not overdo it.Fold in the berries and chia seeds and press into a parchment paper lined 8x8" baking pan. Refrigerate for 30 minutes, slice and store in ziploc bags in the fridge for up to 1 week.


Nutrition Information:

Quickview
428k Calories
10g Protein
20g Total Fat
54g Carbs
13% Health Score
Limit These
Calories
428k
21%

Fat
20g
31%

  Saturated Fat
2g
15%

Carbohydrates
54g
18%

  Sugar
37g
42%

Cholesterol
9mg
3%

Sodium
15mg
1%

Get Enough Of These
Protein
10g
21%

Vitamin C
361mg
438%

Iron
8mg
45%

Manganese
0.71mg
36%

Fiber
7g
30%

Vitamin B2
0.28mg
16%

Potassium
528mg
15%

Calcium
127mg
13%

Magnesium
33mg
8%

Copper
0.14mg
7%

Phosphorus
67mg
7%

Zinc
0.58mg
4%

Vitamin B3
0.6mg
3%

Vitamin B1
0.04mg
3%

Folate
5µg
1%

Vitamin B6
0.03mg
1%

Selenium
0.87µg
1%

Vitamin B5
0.12mg
1%

covered percent of daily need
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