Salted Maple Protein Cookie Bars

The upgrade from my viral Twix bars you didn’t know you needed and perfect for Halloween! Gluten-free, dairy-free with approximately 9g of protein per bar.

By @rachaelsgoodeats

Original recipe source

Cook time: 240 minutes

Servings: 16

Ingredients

• 1.5 cups almond flour
• 0.5 cup vanilla protein powder
• 0.25 cup coconut flour
• 0.75 tsp cinnamon
• 0.25 tsp sea salt
• 0.25 cup coconut oil, melted
• 0.33 cup almond butter
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 10 Medjool dates
• 0.25 cup almond butter
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 0.25 tsp sea salt
• 3 tbsp unsweetened almond milk
• 0.5 cup dark chocolate
• 1 tsp coconut oil
• 1 pinch flaky sea salt

Instructions

1. In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt.
2. Add melted coconut oil, almond butter, maple syrup, and vanilla extract to the mixture. Stir until a soft dough forms.
3. Line an 8x8-inch pan with parchment paper and press the dough evenly into the pan. Place in the freezer while preparing the next layer.
4. Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor. Add almond milk gradually until smooth and thick.
5. Spread the date mixture evenly over the base layer.
6. In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between.
7. Pour the chocolate over the top of the date layer, then gently tilt the pan in different directions to help the chocolate spread evenly to the edges.
8. Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
9. Remove from the freezer, sprinkle with flaky sea salt, and slice into bars.
10. Store in an airtight container in the fridge for a soft texture or the freezer for a firmer bite.