1 cup cashew butter
½ cup unflavored plant-based protein powder or collagen peptides
5–6 tablespoons coconut flour
¼ cup honey or maple syrup
1 teaspoon vanilla
¼ teaspoon almond extract
In a medium bowl, mix together the cashew butter, honey, vanilla and almond extract. Stir in the protein powder. Add 5 tablespoons of coconut flour. Mix and check the consistency. It should be thick and pliable like playdough. If it’s still sticky, add more coconut flour 1 tablespoon at a time to reach desired consistency.
Line a loaf pan with parchment paper. Place the dough into the lined pan and flatten to ½ inch thickness. Flatten the top by placing a second loaf pan on top and pressing down or using the bottom of a measuring cup. Top with the sprinkles and gently flatten them into the dough.
Place in the freezer for 15-20 minutes before slicing. Once sliced, store in the fridge or the freezer until ready to enjoy. These bars will last for 2 weeks in the fridge and for 3 months or longer in the freezer.
Quality protein powder makes a difference. I recommend Sprout Living for a plant-based protein powder or collagen peptides. I used 6 tablespoons of coconut flour for the collagen peptides and 5 tablespoons coconut flour for the flax protein powder. The amount you use will depend on the type of protein powder you use.