Protein bars are some of my favorite healthy treats, but some of them have enough calories in them to be considered a small meal! Even some of the smaller ones can be high in sugar per serving. That's why I love using Tru Supplements protein powder to make macro-friendly goodies. Their plant-based protein has only 2 carbs, 0 gm sugar per scoop. Plus, they have the most impressive line-up of flavors that I've ever seen from a vegan-friendly line!
The Strawberry Jam protein powder I used to create this shortcake recipe has a light, subtle sweetness that compliments the tart berries for the perfect combo of chewy deliciousness! You can substitute with another plant-based powder if you like, but if you opt to use the same one I did, please check out my Shop here and use code JAS15 to get 15% off your total order.
If the idea of making your own bars seems like a huge task - no worries! These are no-bake bars, so anyone can make these. Add a batch to your meal prep and you'll have enough macro-friendly treats to snack on all week long. I'd love for you to snap a pic and tag me @lafemmevegan if you do!
- 1/3 cup cashew butter (sub almond butter)
- 3/4 cup unsweetened nut milk (I used cashew milk)
- 20 drops liquid stevia
- 1 tsp vanilla extract
- 1/2 tsp imitation butter extract (optional)
- 4.5 scoops Tru Supplements Strawberry Jam protein powder
- 1/3 cup quick oats
- 2 Tb milled flaxseed
- 1/4 tsp salt
- 34 gm freeze dried strawberries
Makes 8 servings
Macros per serving 14p/7f/11c
In a food processor, or large mixing bowl, start by combining with your wet ingredients; cashew butter, milk, stevia and extract. Gradually add in the dry ingredients: protein powder, oats, flaxseed and salt. (Set aside aside the freeze dried berries.) Mix everything together to make a pasty dough. Then add the berries & pulse until you have a nice amount of chunks blended throughout. Line an 8x8 pan with parchment paper. Press the dough mixture into the pan using your hands or the back of a spatula. Pro Tip: wet your hands with a bit of water to help keep them from sticking to the dough. Cover and refrigerate for a few hours to let them firm up. You can put them in the freezer to make this happen even faster, or if you just can't wait start noshing on bites & licking the bowl like you did back in the day. Store these in an airtight container in your fridge for up to two weeks.