No Bake Gingerbread Protein Bars

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022

Ingredients

1/2 cup almond or cashew butter
1/4 cup maple syrup
1/4 cup molasses
1 tablespoon melted coconut oil
Dry
3/4 cup vegan vanilla protein powder
1/2 cup plus 2 tablespoons buckwheat
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
optional sprinkles 

Makes 16 protein bars

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Instructions

1. Combine maple syrup, molasses and coconut oil into a microwave safe bowl and heat for 1 minute until melted. Add in nut butter and stir into a creamy, smooth batter.
2. Add all dry ingredients protein powder, buckwheat, ginger, cloves and salt and stir to form a thick dough. Form a pliable ball of dough. Use extra buckwheat flour, if needed to not let it stick to your hands. If too dry, add a teaspoon at a time of extra nut butter or maple syrup.
3. Press dough with your hands into an 8.5x4.5-inch (22x12 cm) loaf pan lined with parchment paper. Be sure to press extra firmly so the bars stay together when cut. Sprinkle tops with unrefined, natural sprinkling sugar.
4. Place pan in freezer for 1 hour to set. Once cold, remove by holding onto the parchment paper by the ends and lift out. Cut into 16 bars.

Photos by Brian Byllesby

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