Ingredients
- ¾ cup creamy cashew butter (192g) – Smooth and nutty base
- ¼ cup + 1 tbsp almond milk – Keeps the bars soft and chewy
- 1 tbsp maple syrup – Adds natural sweetness
- 2 tsp vanilla extract – Essential for the cake-like flavor
- ¼ tsp almond extract – Enhances the sweetness
- 1 cup vanilla protein powder (100g) – Protein-packed base
- Pinch of sea salt – Enhances flavors
- 2 tbsp rainbow sprinkles – For a fun, festive touch
Instructions
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Prepare the Pan:
- Line a bread pan with parchment paper and set aside.
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Mix Wet Ingredients:
- In a medium bowl, whisk together cashew butter, almond milk, maple syrup, vanilla extract, and almond extract until smooth.
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Add Dry Ingredients:
- Stir in vanilla protein powder and a pinch of sea salt until a dough forms.
- If the mixture is too dry, add more almond milk, one teaspoon at a time.
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Fold in Sprinkles:
- Gently mix in the rainbow sprinkles.
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Shape & Chill:
- Press the mixture firmly into the prepared pan, smoothing the top.
- Refrigerate for 10-15 minutes for a firmer texture.
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Slice & Serve:
- Once set, cut into 6 bars and enjoy!
- Store leftovers in the fridge for up to 1 week.
Notes
- Swap the Nut Butter: Use almond or peanut butter for a different flavor.
- Chocolate Version: Add mini chocolate chips for a birthday cake twist.
- Keto-Friendly: Use sugar-free syrup and low-carb protein powder.
- Extra Crunch: Add crushed nuts or coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Protein Bar
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
