Small-batch Freezer Protein Bars

5 from 3 votes

Prep Time5

Freeze Time1

Course: Breakfast, Dessert, Snack

Keyword: birthday cake, gluten-free, no-bake, plant-based, protein bars, small-batch, vegan

Servings: bars

Calories: 172kcal

1/2 cup any nut/seed butter (128 g)
1/2 cup (nut) milk (120 g) I used unsweetened almond milk, you can sub 3 tbsp of this for maple syrup - helps override the "protein taste"
1 cup vanilla protein powder (120 g) I tested both Orgain simple vanilla, and Quest salted caramel, has to be flavored
1/4 cup chocolate chips (45 g)
2 tsp (optional) sprinkles or more chocolate chips

Line a standard loaf pan with parchment.
In a medium bowl mix nut butter and 1/4 cup of nut milk. Add protein, stir to combine.
Add the rest of the nut milk gradually, stopping as soon as a bar dough forms. (This depends on the consistency of your nut butter and protein. I used the full 1/2 cup.)
Fold in chocolate chips.
Press the bar dough on to the pan, sprinkle to decorate, and let it freeze 1 hour, ideally overnight.
Thaw for a few minutes before slicing and enjoy!
Store any leftovers refrigerated or frozen.

I tested this recipe both with Orgain simple vanilla and Quest salted caramel. Orgain required the whole 1/2 cup almond milk whereas Quest only needed about 100ml. Adjust this for your own protein powder.
I've lately made these bars with 3 tbsp maple syrup + 1/3 cup (plant) milk instead of the 1/2 cup (plant) milk, which helps override the "protein taste" and makes them exactly like cookie dough.