These protein bars can be whipped up in less than 5 minutes. They are gluten-free and can be made vegan by substituting agave for honey.
5 Ingredient Blueberry Cashew Protein Bars
Makes 10 bars
Prep Time: 5 minutes
Wait Time: 1 hour
Cook Time: 15-20 minutes
1 cup cashew butter
1/4 cup honey (or agave)
1/2 cup Olly vanilla protein powder
2 teaspoons pure vanilla extract
2 tablespoons filtered water
1/4 cup dried blueberries
Note: It is IMPERATIVE that you use protein powder that actually tastes good for this recipe. After experimenting with countless vanilla protein powders I found that Olly vanilla protein powder creates the best bars.
Note: Depending on what kind of protein powder you are using you may need to add more or less sweetener to the recipe. In this recipe 1/2 cup of Olly Vanilla protein powder contained 13.5g of a sugar/stevia blend. If you can get your hands on this protein powder or something like it I highly recommend for baking.
Note: You can also use any kind of nut or seed butter. Nut butters with oil in them will lend to more of a "protein bar" texture. Plain nut butters with only nuts as the ingredient will be create a crunchy cookie texture. Both are equally delicious ;)
1. Line an 8x8 square baking dish with tin foil and set aside.
2. Place 1 cup of cashew butter in a large bowl ( I like to wet the cup first to avoid the almond butter from sticking) Add in the honey, vanilla extract and protein powder (see note above regarding protein powder) and mix to combine.
3. Once the cashew butter, honey, vanilla extract and protein powder are mixed, add in 2 tablespoons of filtered water and combine. Once batter has formed, mix in the dried blueberries.
4. Transfer the batter to the center of the foil-lined baking dish. Use a spatula to make sure that the dough spreads evenly.
5. Place in the freezer for at least 1 hour (can freeze for up to 1 week before baking)
6. After an hour, remove the baking dish from the freezer and preheat the oven to 300 degrees F.
7. Lift the tinfoil with the bars still on it and place on a firm surface. Cut the batch in half horizontally and then cut vertically into 5 columns to get 10 bars. Place each bar on a foil-lined baking sheet at least one inch a part.
8. Bake at 300 degrees F. for 15-20 minutes, until the bottoms are a golden brown color. Allow to cool fully before storing to ensure the bars hold their shape.
* Store in the fridge for 3 weeks or freezer for up to 6 weeks.
Nutritional Information (per bar)
220 calories, 13g fat, 22g carbs, 2g fiber, 12g sugar, 7g protein