Ingredients
Units
Scale
- 1 1/4 cup almond flour (See notes for AIP/nut-free)
- 1/4 cup + 2 tbsp coconut flour
- 4 tbsp collagen peptides (sub vanilla protein powder)
- 1/2 cup creamy almond butter
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted and cooled
- 1/2 tsp vanilla extract
- 2 tsp sprinkles (I like this brand)
Instructions
- Using a large bowl, combine the almond flour, coconut flour, and collagen.
- Stir in the almond butter, maple syrup, coconut oil, vanilla extract, and sprinkles. Stir well to combine and fully incorporate the almond butter.
- Using a candy mold like this press the mixture into the mold to make bars. Transfer to the fridge and allow to chill for 30-45 minutes. Alternatively, you can also use a small glass Tupperware to add the mixture and slice it into bars after chilled.
- Keep chilled for 3-4 days or freeze for 1-2 months.
Notes
to make AIP/nut-free…
- Sub almond flour for tigernut flour
- Sub almond butter for tigernut butter
- Omit sprinkles
- Prep Time: 15
- Category: Snacks
- Method: No Cook
Nutrition
- Serving Size: 1 bar
- Calories: 521
- Fat: 30g
- Carbohydrates: 28.5g
- Fiber: 5.6g
- Protein: 17.3g
Keywords: cake batter protein bars