Vanilla Strawberry Yogurt Protein Bars
Recipe makes 12 bars
1 cup (250g) cashew butter
2 ½ scoops (97.5g) HLTH Code Vanilla
2 Tbsp Monk fruit sweetener
1 Tbsp freeze-dried strawberries
2 Tbsp (12g) almond flour
For the coating:
1 Tbsp water
1 tsp vanilla extract
¼ cup (60g) Greek yogurt
½ tsp gelatin powder
½ scoop (19.5g) HLTH Code Vanilla
Combine cashew butter, HLTH Code, Monk fruit, freeze-dried strawberries, and almond flour in a bowl.
Line a square baking dish with parchment paper. Press the dough to the bottom of the dish.
Cut into even-sized bars and then freeze for 30 minutes.
Make the coating; add water to a bowl and sprinkle over gelatin mix. Set aside for 5 minutes. Microwave the gelatin in 15-second bursts until smooth and runny. Combine the gelatin with Greek yogurt and HLTH Code Vanilla.
Remove bars from freezer. Dip the bottom part of the bars into the coating, allowing the excess to drip off by placing on a wire rack.
Line a baking sheet with parchment paper.
Place the bars, yogurt side up, on the baking sheet and freeze until firm. Once firm, dip the uncoated side and freeze until the coating is firm.
Serve the bars as desired and store them in a fridge.
Nutritional breakdown per serving (recipe makes 12 bars)
8g Total Carbs
6.4g NET Carbs