Go Back
Delicious and healthy birthday cake protein bars packed with flavor.

Birthday Cake Protein Bars

Delicious and nutritious protein bars that capture the spirit of celebration, perfect for post-workout snacks or a midday pick-me-up.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour
Servings: 8 bars
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup blanched creamy almond butter Make sure it's smooth and creamy.
  • 3 tbsp melted cacao butter Melt in a microwave-safe bowl.
  • 1/4 cup sugar-free liquid monk fruit sweetener or allulose syrup Adjust according to sweetness preference.
  • 1 tsp pure vanilla extract For flavor enhancement.
  • 1/2 tsp almond extract Optional, for extra flavor.
  • 1/2 cup vanilla pea protein powder Approximately 55g.
  • 1/4 cup blanched almond flour
  • 1/8 tsp fine sea salt
  • 2 tbsp sugar-free rainbow sprinkles For a festive touch.

Method
 

Preparation
  1. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium microwave-safe bowl, melt the cacao butter in 30-second intervals until completely liquid.
  3. Whisk the almond butter, liquid sweetener, vanilla extract, and almond extract into the melted cacao butter until the mixture is smooth.
  4. Add the vanilla pea protein, almond flour, and sea salt to the wet ingredients. Stir with a stiff spatula until a thick, pliable dough forms. If the dough is too dry, add 1 teaspoon of water or almond milk at a time until the desired consistency is reached.
  5. Gently fold in 1.5 tablespoons of the rainbow sprinkles, making sure they are evenly distributed.
  6. Transfer the mixture to the prepared pan. Press firmly into the corners and create a smooth surface using a flat-bottomed glass or an offset spatula.
  7. Top with the remaining sprinkles and press them lightly into the surface.
  8. Refrigerate for at least 1 hour, or until the cacao butter has set and the bars are firm.
  9. Lift the parchment paper to remove the slab from the pan and slice into 8 equal bars with a sharp knife.

Notes

Store the bars in an airtight container in the refrigerator for up to a week. If you prefer long-term storage, you can freeze them for up to a month. Just make sure to wrap them individually for easy grabbing.