A delicious and easy recipe that is a great healthy dessert or snack option. I have made these for myself, and also doubled the recipe and took to a holiday party…they were a hit! Super soft and moist with just enough sweetness 🙂
Ingredients: (Makes 16 small bars)
- 3/4 cup oat flour
- 1/4 cup coconut flour
- 1 scoop (vanilla) protein powder (I prefer grass fed collagen)
- 1/2 cup baking granulated erythritol
- 1 tsp baking powder
- 1 tsp baking soda
- 1 whole egg
- 1 Tbsp pure raw honey
- 1/2 cup unsweetened almond/cashew milk
- 1 tsp vanilla extract
- 1 tsp maple or pumpkin spice extract
- 1/2 Tbsp cinnamon
- 1/2 tsp each: nutmeg, ginger, cloves or allspice (or use 1.5 tsp pumpkin pie spice)
Frosting:
- 1/4 cup fat free organic cream cheese (softened) or can sub in vegan dairy free cream cheese
- 1/4 cup unsweetened plain Greek yogurt (or sub cashew or coconut yogurt)
- 1/4 cup baking erythritol
- 1 Tbsp coconut flour
- 1/2 tsp vanilla extract
- Optional cinnamon (or sprinkle on top) and 1-2 Tbsp pumpkin pie baking chips
DIRECTIONS:
Pre-heat oven to 350F. In a large bowl, combine all dry ingredients. Add wet ingredients and mix well. It should be a fairly thick batter.
Pour into a greased Pyrex dish (I use a 8×8 square) and spread evenly. Bake at 350F for approximately 25-30 minutes, or until a toothpick pulls clean from the center.
For the Frosting: Mix all ingredients together well by hand or with a hand mixer. Once the bars are completely cooled, evenly spread the frosting over the bars. Sprinkle with optional cinnamon and chips. Store covered in fridge for a week.
Nutrition Info: (Makes 16 bars)
1 bar: 50 calories/4g Protein/6g Carbs (1.5g fiber & 1g sugar) 1g Fat
