Post by Deleted on Sept 23, 2019 18:35:45 GMT -5
I don't normally bake. But I made these Sunday and I do have to say they are fantastic. I just finished another one tonight with my Espresso after supper.
No-Bake Carrot Cake Protein Bars
Ingredients
For the bar
1/2 cup (75g) dates
1/2 cup (75g) raisins
1/2 cup (75g) walnuts
2 scoops Ka’Chava Vanilla Protein Powder
( I use my own brand)
2 tablespoons unsweetened vanilla almond milk
1 1/2 teaspoons cinnamon, plus additional for sprinkling
1/4 teaspoon allspice
1 1/2 cups (130g) shredded carrots
Pinch of salt
For the vanilla protein icing
1 scoop Ka’Chava Vanilla Protein Powder
( I used my own brand)
1/4 cup (60ml) unsweetened vanilla almond milk
1/8 teaspoon cinnamon
1/8 teaspoon vanilla extract
Pinch of salt
Directions
Place the dates and raisins in a food processor or high-speed blender and pulse a few times until broken down into pieces. Add the walnuts, protein powder, almond milk, cinnamon, allspice and salt; blend until combined. Mixture will look very dry and crumbly. Add carrots and pulse until evenly combined (but some texture still remains). It should be a little sticky to the touch. If needed, add a bit more liquid to help it come together (it will depend on how juicy your dates were).
Line a 7-by-5 glass baking dish with parchment paper and add mixture. Press dough firmly into dish with your hands until evenly distributed. Set aside.
Make the icing. Add all ingredients into a small bowl and mix until well combined. Using a spatula, spread evenly over bars. Sprinkle with cinnamon. Place in the fridge to let set for 10–15 minutes. Cut into 12 bite-size pieces.
Serves: 12 | Serving Size: 1 bar
Nutrition (per serving): Calories: 112; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 100mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 10g; Protein: 4g
blog.myfitnesspal.com/no-bake-carrot-cake-protein-bars/?otm_medium=onespot&otm_source=inbox&otm_campaign=MFP&otm_content=MFP_Newsletter_20190921&otm_click_id=ff5e6ce504d469dfb9590057089f1d0d&utm_campaign=MFP_Newsletter_20190921&utm_source=mfp&utm_medium=email
No-Bake Carrot Cake Protein Bars
Ingredients
For the bar
1/2 cup (75g) dates
1/2 cup (75g) raisins
1/2 cup (75g) walnuts
2 scoops Ka’Chava Vanilla Protein Powder
( I use my own brand)
2 tablespoons unsweetened vanilla almond milk
1 1/2 teaspoons cinnamon, plus additional for sprinkling
1/4 teaspoon allspice
1 1/2 cups (130g) shredded carrots
Pinch of salt
For the vanilla protein icing
1 scoop Ka’Chava Vanilla Protein Powder
( I used my own brand)
1/4 cup (60ml) unsweetened vanilla almond milk
1/8 teaspoon cinnamon
1/8 teaspoon vanilla extract
Pinch of salt
Directions
Place the dates and raisins in a food processor or high-speed blender and pulse a few times until broken down into pieces. Add the walnuts, protein powder, almond milk, cinnamon, allspice and salt; blend until combined. Mixture will look very dry and crumbly. Add carrots and pulse until evenly combined (but some texture still remains). It should be a little sticky to the touch. If needed, add a bit more liquid to help it come together (it will depend on how juicy your dates were).
Line a 7-by-5 glass baking dish with parchment paper and add mixture. Press dough firmly into dish with your hands until evenly distributed. Set aside.
Make the icing. Add all ingredients into a small bowl and mix until well combined. Using a spatula, spread evenly over bars. Sprinkle with cinnamon. Place in the fridge to let set for 10–15 minutes. Cut into 12 bite-size pieces.
Serves: 12 | Serving Size: 1 bar
Nutrition (per serving): Calories: 112; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 100mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 10g; Protein: 4g
blog.myfitnesspal.com/no-bake-carrot-cake-protein-bars/?otm_medium=onespot&otm_source=inbox&otm_campaign=MFP&otm_content=MFP_Newsletter_20190921&otm_click_id=ff5e6ce504d469dfb9590057089f1d0d&utm_campaign=MFP_Newsletter_20190921&utm_source=mfp&utm_medium=email