These delicious no bake high protein funfetti bars are cheaper than store bought, made with good for you ingredients and are super easy to whip up! Depending on which option you go for, this recipe is naturally gluten free, vegan, paleo, refined sugar free, grain free and dairy free!
“We should go on a birthday hike. Grab a 6 pack (of beer), some sandwiches from Subway and a classic mud cake from Coles. Hit the peak of the hills and enjoy it up there!”
“Is there a lift to take us up to the top?”
“Can we hire a sherpa to carry us?”
“Then no. That sounds like birthday punishment. I know for a fact that the trail is 14 kilometers (9 miles) return. I’d rather hike to the shops and back and call it exercise.”
“Arman, the shops are next door to us.”
My friends and I clearly have a different notion of how to celebrate one’s vacation. Depending on what time you read this, we may be out for lunch, binge watching something on Netflix or eating cake.
We will not, however, be hiking. Well, I won’t be.
Anyway, my intentions today was to host a pretty epic giveaway, because birthdays are all about celebrating in one form or another. However, I had an idea to host a dual giveaway- One for bloggers and one for everyone. The intentions behind two giveaways in one is due to some exciting, behind the scenes work I’d been doing with some bloggers. Long term readers may remember last year the mentioning a program for bloggers in terms of growing their platforms, the unconventional way. 6 months later, I’m like a proud chicken of the growth the mentees (?) have seen, and I plan to have a giveaway for one gig.
Instead, we’ll be enjoying a cliche blogging recipe, aka one involving sprinkles. The last birthday celebrated on here was my sister’s. We had this funfetti mug cake so this time, we had to keep the funfetti theme going, in no-bake style.
Before we get into today’s recipe, it’s Wednesday, so let’s see what made my plate. This is from last week and being a bad blogger, I’m going to be a cop-out and share my eats which were shared on Monday’s post, however with more specifics-
Breakfast- None. Lunch- The loaded burger (bacon, pineapple, patty, cheese, pickles, onions and beetroot) with a side of beer battered onion rings. Snack- Well, this was literally straight after lunch- Gelato! Dinner- Beer battered fish and chips with ketchup and a guacamole dip. Note- Never get guacamole with chips. It was a fail (whale).
Now let’s talk today’s recipe!
With the northern hemisphere embracing the sun, heat and temporary extinction of ovens, there’s no better timing than to share this healthy no bake recipe with you- Funfetti style!
These healthy no bake funfetti bars are packed with protein and take less than 10 minutes to whip up and have the BEST texture- Soft, chewy and. Unlike many store bought protein or snack bars, these contain good for you, wholesome ingredients, minus all the nasties- No sugar, fillers, artificial thickeners and all that jazz! Bonus? They are MUCH cheaper than many mainstream bars (seriously, some are going for close to $5 a BAR!). I tested it using two options, one using oat flour and one using almond flour– I prefer the oat flour one (it lends a better texture), but the almond flour one works well too, although you’d need a dash more liquid to firm up. Depending on which option you go for, this recipe is naturally gluten free, vegan, paleo, refined sugar free, dairy free and high fiber!
HACK! Prefer a soft and chewy bar? Keep these individually wrapped in parchment paper outside of the refrigerator. Prefer a chewy and slightly firmer bar? Keep them in the freezer and allow to thaw slightly. Like many of my recipes, this is my favorite way of enjoying them, but to each their own!
Make these healthy no bake high protein funfetti bars and stick a candle in it and call a sherpa.
It’s my birthday, and I’ll get a sherpa to take me up the hill if I want to.
- 1 1/4 cup oat flour (gluten free, if needed)*
- 1/4 cup cake flour (can use all oat flour)*
- 1/4 cup coconut flour
- 2 scoops vanilla protein powder (See 'shop' page for my recommendations)- Optional
- pinch sea salt
- Granulated sweetener of choice**
- 1/2 tsp vanilla extract
- 1/2 cup nut butter of choice (I used both drippy almond butter and drippy cashew butter)
- 1/2 cup brown rice syrup (sub for honey or maple syrup for paleo option)
- 1 T + milk of choice***
- Sprinkles (optional)
- Line a 9 x 9 baking dish with parchment paper and set aside.
- In a large mixing bowl, combine your flours, protein powder, sea salt and granulated sweetener and set aside.
- In a microwave safe bowl or stovetop, melt your nut butter with the brown rice syrup (or maple/honey). Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
- If batter is too thick (it generally is), add a tablespoon of milk or more, until a thick batter is formed. If batter is too thin, add a dash more flour until a thick batter is formed. Stir in optional sprinkles and transfer batter to lined baking dish and press firmly into it.
- Refrigerate for at least 10 minutes, or until firm.
- * Sub for almond flour for paleo option. Alternatively, you can use one cup TOTAL of coconut flour (omit the 1/4 cup coconut flour).
- ** If protein powder is sweetened, you can omit.
- *** Depending on the blend of flours you use, you may need less or more. Adjust accordingly.