Salted Maple Protein Cookie Bars
Salted Maple Protein Cookie Bars
Ingredients
For the High-Protein Cookie Base
- 1 1/2 cups almond flour
- 1/2 cup vanilla protein powder
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 2 tablespoons plant-based milk, such as almond or oat milk
- 1/4 teaspoon fine sea salt
For the Date Caramel Sauce
- 1 cup pitted Medjool dates, packed
- 1/4 cup creamy almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons plant-based milk, such as almond or oat milk
For the Dark Chocolate Topping
- 1 cup dairy-free dark chocolate chips
- 1 teaspoon coconut oil
For Garnish
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Line an 8x8 inch or 9x9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the almond flour, vanilla protein powder, creamy almond butter, 1/4 cup maple syrup, 2 tablespoons plant-based milk, and fine sea salt for the cookie base. Mix until a thick, crumbly dough forms. If the mixture is too dry, add an additional 1/2 to 1 tablespoon of plant-based milk until it comes together.
⏱️ 5 min
- 3
Press the cookie base mixture firmly and evenly into the bottom of the prepared baking dish. Use the back of a spoon or your hands to create a compact, flat layer. Place the dish in the freezer while you prepare the caramel.
⏱️ 3 min
- 4
In a food processor, combine the pitted Medjool dates, 1/4 cup creamy almond butter, 2 tablespoons maple syrup, vanilla extract, and 2 tablespoons plant-based milk for the date caramel. Process until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of plant-based milk until it reaches a spreadable consistency.
⏱️ 5 min
- 5
Retrieve the baking dish from the freezer. Evenly spread the date caramel sauce over the chilled cookie base layer. Return the dish to the freezer for 15-20 minutes to allow the caramel to firm up slightly.
⏱️ 2 min
- 6
While the caramel chills, prepare the chocolate topping. In a microwave-safe bowl, combine the dairy-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 7
Remove the dish from the freezer. Pour the melted dark chocolate over the firm caramel layer, spreading it evenly to cover the entire surface.
⏱️ 2 min
- 8
Immediately sprinkle the flaky sea salt generously over the wet chocolate topping. This will adhere as the chocolate sets.
⏱️ 1 min
- 9
Place the baking dish back into the freezer for at least 1 1/2 to 2 hours, or until all layers are completely firm. This is crucial for clean slicing.
⏱️ 120 min
- 10
Once firm, lift the bars out of the dish using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 12-16 squares or rectangles. Store leftover bars in an airtight container in the refrigerator for up to 1 week or in the freezer for longer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Maple Protein Cookie Bars
Ingredients
For the High-Protein Cookie Base
- 1 1/2 cups almond flour
- 1/2 cup vanilla protein powder
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 2 tablespoons plant-based milk, such as almond or oat milk
- 1/4 teaspoon fine sea salt
For the Date Caramel Sauce
- 1 cup pitted Medjool dates, packed
- 1/4 cup creamy almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons plant-based milk, such as almond or oat milk
For the Dark Chocolate Topping
- 1 cup dairy-free dark chocolate chips
- 1 teaspoon coconut oil
For Garnish
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Line an 8x8 inch or 9x9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the almond flour, vanilla protein powder, creamy almond butter, 1/4 cup maple syrup, 2 tablespoons plant-based milk, and fine sea salt for the cookie base. Mix until a thick, crumbly dough forms. If the mixture is too dry, add an additional 1/2 to 1 tablespoon of plant-based milk until it comes together.
⏱️ 5 min - 3
Press the cookie base mixture firmly and evenly into the bottom of the prepared baking dish. Use the back of a spoon or your hands to create a compact, flat layer. Place the dish in the freezer while you prepare the caramel.
⏱️ 3 min - 4
In a food processor, combine the pitted Medjool dates, 1/4 cup creamy almond butter, 2 tablespoons maple syrup, vanilla extract, and 2 tablespoons plant-based milk for the date caramel. Process until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of plant-based milk until it reaches a spreadable consistency.
⏱️ 5 min - 5
Retrieve the baking dish from the freezer. Evenly spread the date caramel sauce over the chilled cookie base layer. Return the dish to the freezer for 15-20 minutes to allow the caramel to firm up slightly.
⏱️ 2 min - 6
While the caramel chills, prepare the chocolate topping. In a microwave-safe bowl, combine the dairy-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 7
Remove the dish from the freezer. Pour the melted dark chocolate over the firm caramel layer, spreading it evenly to cover the entire surface.
⏱️ 2 min - 8
Immediately sprinkle the flaky sea salt generously over the wet chocolate topping. This will adhere as the chocolate sets.
⏱️ 1 min - 9
Place the baking dish back into the freezer for at least 1 1/2 to 2 hours, or until all layers are completely firm. This is crucial for clean slicing.
⏱️ 120 min - 10
Once firm, lift the bars out of the dish using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 12-16 squares or rectangles. Store leftover bars in an airtight container in the refrigerator for up to 1 week or in the freezer for longer.
⏱️ 5 min