Birthday Cake Protein Bars (No-Bake, Gluten-Free)

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Ingredients

1/3 cup cashew butter
1/3 cup oat flour
1/2 cup vanilla protein powder
2 tablespoons maple syrup
2 tablespoons ground flaxseed
3 tablespoons greek yogurt
1 tablespoon coconut oil
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons rainbow sprinkles

Topping

1/4 cup white chocolate chips
2 teaspoons coconut oil

Instructions

In a mixing bowl or food processor, combine 1/3 cup cashew butter, 2 tablespoons maple syrup, 3 tablespoons Greek yogurt, 1 tablespoon coconut oil, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract. Mix until smooth, then add 1/3 cup oat flour, 1/2 cup vanilla protein powder, 2 tablespoons ground flaxseed, and 1/4 teaspoon sea salt. Mix until a thick dough forms. Gently fold in 2 tablespoons rainbow sprinkles, being careful not to overmix.
Line a loaf pan with parchment paper and press the dough evenly into the pan, making sure to pack it down firmly for the best texture. Use a spatula or the back of a spoon to smooth the surface. Place the pan in the freezer to help it set while you melt the white chocolate.
In a small microwave-safe bowl, melt 1/4 cup white chocolate chips with 2 teaspoons coconut oil in 25-second intervals, stirring in between until smooth. Lift the bars out using the parchment paper overhang and cut into 6 bars.
Drizzle the melted white chocolate over the chilled bars and immediately sprinkle with 1 tablespoon of rainbow sprinkles for extra color and crunch.
Return the bars to the refrigerator for 10–15 minutes, or until the chocolate is set. Store in the refrigerator until ready to enjoy.

Video

Notes

Press firmly: A tight press makes the difference between clean slices and crumbly bars.

Adjust by feel: The dough should roll into a ball without sticking to your fingers before you chill it.

Go light on almond extract: A little makes it taste like cake. Too much makes it taste like frosting perfume.

Drizzling Tip: Slice the bars and separate them with a 1/4" gap in between them. Then drizzle the white chocolate over the top of the bars and allow it to drip down the sides of the bars.

Chill Time: I use the freezer for quick setting, but store the bars in the fridge for everyday snacking.

Did you make this recipe?Please let me know in the comments below how it turned out :)