Description
These Birthday Cake Protein Bars are a delicious, no-bake treat that combines creamy cashew butter with vanilla protein powder and festive rainbow sprinkles. Perfect for a quick snack or post-workout boost, they are soft, chewy, and bursting with a cake-inspired flavor.
Ingredients
Scale
Wet Ingredients
- ¾ cup creamy cashew butter (192g)
- ¼ cup + 1 tbsp almond milk
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- ¼ tsp almond extract
Dry Ingredients
- 1 cup vanilla protein powder (100g)
- Pinch of sea salt
Add-ins
- 2 tbsp rainbow sprinkles
Instructions
- Prepare the Pan: Line a bread pan with parchment paper and set it aside to prevent sticking and make it easier to remove the bars later.
- Mix Wet Ingredients: In a medium bowl, whisk together the creamy cashew butter, almond milk, maple syrup, vanilla extract, and almond extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: Stir in the vanilla protein powder and a pinch of sea salt. Mix until a dough forms, ensuring there are no dry pockets of powder left.
- Adjust Consistency: If the mixture feels too dry and crumbly, gradually add more almond milk one teaspoon at a time until the dough reaches a soft but firm consistency that holds together.
- Fold in Sprinkles: Gently fold the rainbow sprinkles into the mixture, distributing them evenly without melting their colors.
- Shape & Chill: Transfer the mixture into the prepared bread pan. Press it down firmly and smooth the top with a spatula to form an even layer.
- Refrigerate: Place the pan in the refrigerator for 10 to 15 minutes to allow the bars to firm up and become easier to slice.
- Slice & Serve: Once set, lift the mixture out using the parchment paper and cut into 6 equal bars. Enjoy immediately or keep chilled.
- Store Leftovers: Store any leftover bars in an airtight container in the refrigerator for up to 1 week to maintain freshness.
Notes
- If the dough is too sticky, chill it for a few minutes before shaping.
- Use a protein powder flavor that complements vanilla for best results.
- Sprinkles add a fun festive look but can be omitted or replaced with mini chocolate chips if preferred.
- These bars are best stored in the fridge to keep their texture firm.
- For a nut-free version, substitute cashew butter with sunflower seed butter and ensure protein powder is allergy-friendly.
