no bake almond fudge protein bars

Need a dairy free dessert? no bake almond fudge protein bars could be an amazing recipe to try. This recipe serves 12 and costs 62 cents per serving. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 182 calories. This recipe from Running with Spoons has 481 fans. Head to the store and pick up vanillan extract, honey, crispy rice cereal, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. With a spoonacular score of 37%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as no bake almond fudge protein bars, No-Bake Salted Chocolate Fudge Protein Bars, and No Bake Maple Vanilla Fudge Protein Bars & Give Away.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare an 8x8 (20cm x 20cm) baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.Add almond butter and liquid sweetener to a microwave-safe bowl and nuke on high until the ingredients are fully melted and combined, about 1-2 minutes. Remove the bowl from the microwave, add vanilla extract, and stir until smooth. Set aside to cool and thicken.*****Combine the oat flour, quick oats, protein powder, and crispy rice cereal in a large mixing bowl, stirring until well combined. Pour the wet ingredients into the dry ingredients and mix until fully incorporated. The mix might seem a little dry and tough to work with at first, but continue mixing until the ingredients start to incorporate, adding 1-2 Tbsp (15-30 ml) of almond milk to soften it up, if needed.Transfer the mixture to your prepared pan and use a spatula to distribute it evenly, making sure to press down firmly. Place the chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each round. When the chocolate is fully melted, drizzle it over the top of the packed mix using a spoon.Cover the pan with a sheet of foil and place it into the fridge to set, at least 2 hours. When the bars have set, remove them from the pan using the foil overhang, and use a sharp knife to cut them into individual bars. Store them in the fridge or freezer for best results.

 

Step by step:

1. Prepare an 8x8 (20cm x 20cm) baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.

2. Add almond butter and liquid sweetener to a microwave-safe bowl and nuke on high until the ingredients are fully melted and combined, about 1-2 minutes.

3. Remove the bowl from the microwave, add vanilla extract, and stir until smooth. Set aside to cool and thicken.*****

4. Combine the oat flour, quick oats, protein powder, and crispy rice cereal in a large mixing bowl, stirring until well combined.

5. Pour the wet ingredients into the dry ingredients and mix until fully incorporated. The mix might seem a little dry and tough to work with at first, but continue mixing until the ingredients start to incorporate, adding 1-2 Tbsp (15-30 ml) of almond milk to soften it up, if needed.

6. Transfer the mixture to your prepared pan and use a spatula to distribute it evenly, making sure to press down firmly.

7. Place the chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each round. When the chocolate is fully melted, drizzle it over the top of the packed mix using a spoon.Cover the pan with a sheet of foil and place it into the fridge to set, at least 2 hours. When the bars have set, remove them from the pan using the foil overhang, and use a sharp knife to cut them into individual bars. Store them in the fridge or freezer for best results.

Nutrition Information:

covered percent of daily need