No-Bake Almond Butter Protein Bars

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Who remembers eating snickers ice cream bars as kids? I used to beg my mom to let me have them from the after-school snack bar and every now and then she’d cave and let me have one. These no bake almond butter protein bars taste really similar, only they have NO refined sugar and they are packed with collagen peptides. If you’re not familiar, collagen improves joint health, reduces joint stiffness, and builds bone strength. I add a scoop of Further Food Collagen to my tea in the morning, acai bowls and add it to my no-bake energy balls. Further Food Collagen contains 18 amino acids, including 8 essential amino acids, that aid in muscle and ligament repair, flexibility, and recovery. This makes these protein bars a great pre or post-workout snack, or even dessert.

Further Food Nutritionist Commentary:

As an alternative to classic peanut butter, almond butter contains a higher amount of essential fatty acids and contains the healthy unsaturated fats. Almond butter also contains water and fat soluble vitamins, which are needed to replenish the bodies' function and can aid in growth and development. 1 tablespoon of almond butter consists of 100 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 4 g carbohydrates, 1 g dietary fiber, and 2 g protein. With ground the preferred way to use, flaxseeds (aka linseeds) can aid in the digestion function and reduce one's risk for heart disease, type II diabetes, and cancer. A 1 ounce/3 tablespoon serving of flaxseed also provides 6338 mg of omega 3 fatty acids, 8 g fiber, 6 g protein and a bounty of vitamin B1, manganese, magnesium, phosphorus and selenium.

By Nikki Nies, MS,RD, LD

No-Bake Almond Butter Protein Bars

  • Prep Time: 10 minutes
  • Cook Time: Freeze for 2 Hours
  • Servings: 8

Ingredients

1 cup of raw creamy almond butter
3 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
1 scoop of Further Food collagen peptides
1/2 tablespoon cinnamon
1 tablespoon flax seeds
1 tablespoon chia seeds
2 tablespoons unsweetened coconut flakes
1/2 cup chopped almonds

Instructions

1) In a large bowl whisk together the almond butter, coconut oil and vanilla.
2) Add in the Further Food Collagen, cinnamon, flax seeds, chia seeds, unsweetened coconut flakes and chopped almonds.
3) Use a rubber spatula to fold in all of the ingredients.
4) Line a loaf pan with parchment paper and pour the batter in.
5) Freeze for 2 hours then cut into bars.
6) Store in the freezer until you are ready to eat them.

1) In a large bowl whisk together the almond butter, coconut oil and vanilla. 2) Add in the Further Food Collagen, cinnamon, flax seeds, chia seeds, unsweetened coconut flakes and chopped almonds. 3) Use a rubber spatula to fold in all of the ingredients. 4) Line a loaf pan with parchment paper and pour the batter in. 5) Freeze for 2 hours then cut into bars. 6) Store in the freezer until you are ready to eat them.

Nutrition Information

Per Serving:  Calories: 273; Total Fat: 26 g; Saturated Fat: 6 g; Monounsaturated Fat: 12 g; Polyunsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 1 mg; Potassium: 87 mg; Carbohydrate: 13 g;  Fiber: 9 g; Sugar: 3 g; Protein: 10 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 0%; Iron: 13%; Calcium: 17%;
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16 thoughts on “No-Bake Almond Butter Protein Bars

  1. Daniel

    I just made these today, and I did more or less enjoy them, I just found that the coconut oil made them really thick. The texture reminds plain butter or margarine. Maybe next time I’ll add less coconut oil and I’ll try to add some almond or coconut milk.

    Reply
  2. Tina

    Can anything be substituted for the coconut oil and coconut flakes. I’m not suppose to each coconut with the medication I’m on.

    Reply
    1. Sullivan Street Eats Post author

      Hi Tina! You can omit the unsweetened coconut flakes completely, or sub them with something else. To replace the coconut oil, I would try using 1-2 tablespoons of nut milk (almond, cashew, coconut) and adding more, if needed. You could also try using melted ghee Fourth and Heart makes a vanilla beach flavor – though ghee can have a stronger taste. Hope this helps! xo

      Reply
  3. Carlie

    Hello! I was wondering what the scoop measurement is equivalent to? I do not have the collegan powder and would like to substitute it 🙂 thank you!

    Reply
  4. Kameryn Tanita

    Hi Zenaida,

    I haven’t tried making these with cashew butter yet, but as long as it’s creamy cashew butter you should be able to! The melted coconut oil helps make the consistency smoother, especially once you whisk all of the ingredients together!

    Reply
    1. Sullivan Street Eats Post author

      Hi Zenaida, I haven’t tried it with cashew butter yet, but as long as it’s a creamy nut butter then you should be okay! The coconut oil mixed with the nut butter helps make the consistency smoother once everything is whisked together. Hope you enjoy the recipe 🙂

      Reply
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