- 6 scoops* brown rice protein powder (I used Sunwarrior)
- 3 TBS coconut flour
- 1 tsp ground ginger
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- dash of cloves and allspice (optional)
- 1/2 cup natural nut butter (I used 1/2 cashew and 1/2 almond)
- 2 TBS extra virgin coconut oil
- 1.5 TBS molasses
- 1/3 cup + 1 TBS unsweetned dairy milk (I like Silk Cashew)
- Chocolate Topping (optional)
- 2 TBS dairy-free semi-sweet chocolate chips (I used enjoy life)
- 1/2 tsp extra virgin coconut oil
- Line a 8×8 pan with parchment paper, or use a silicone pan. You can also use a 9×5 loaf pan, the bars will just be thicker and more square.
- In a large bowl, combine protein powder, coconut flour, and spices. Stir until well mixed and set aside.
- In a medium microwave-safe bowl, add nut butter, molasses and coconut oil. Microwave for about 10-15 seconds, or until mixture can be easily stirred and oil is melted.
- Add nut butter mixture to large bowl of dry ingredients, and gently stir. Mix will be dry and take a while to come together. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post). Depending on your protein powder, you may need more or less than 6 TBS.
- Use your hands to make sure everything is well mixed at the end.
- Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used a roller like this)
- In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted.
- Spread chocolate on bars and place in freezer for 30 minutes, or refrigerator for 1 hour to set. Gently remove bars from pan and cut into 10 servings.
- Store bars in airtight container in fridge up to 2 weeks, or in freezer well wrapped for up to 3 months.
*6 scoops when measured per cup comes out to be about 1 cup + 2 TBS. My scoop is measured for 21g.
-I do not recommend replacing protein powder whey or casein, as the bars will not set without added dry ingredients.
-You can most likely sub a vegan/plant-based protein in place of the brown rice. But I suggest adding your milk 1 TBS at a time until you get a thick slightly crumbly mixture. You may or may not need more than 6 TBS.
-I like to individually wrap bars and store in fridge and/or freezer for a quick snack or easy lunch packing.
- Serving Size: 1 bar
- Calories: 172
- Sugar: 5
- Sodium: 17
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 11
- Cholesterol: 0mg