Copycat Perfect Bars 3 (more) Ways!
Gluten free, dairy free option, no refined sugar, high protein perfect bars in blueberry muffin, dark chocolate raspberry, and cake batter! All with that irresistible melt-in-your-mouth cookie dough texture!
I've also made these in Chocolate Peanut Butter, Triple Fudge Brownie, and Sea Salted Caramel, too! You can find those ones HERE
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
31
Serves: 18
Ingredients
Cake batter
- 0.5 cup0.5 cup0.5 cup Cashew Butter
- 6 Tbsp6 Tbsp6 Tbsp Vanilla Protein Powder
- 3 Tbsp3 Tbsp3 Tbsp Almond Flour
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, Melted*
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Rainbow Sprinkles, Dye free
Dark Chocolate Raspberry
- .5 cup.5 cup.5 cup Hazelnut Butter, **
- 6 Tbsp6 Tbsp6 Tbsp Chocolate Protein Powder
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 1 Tbsp1 Tbsp1 Tbsp Cocoa Powder
- 3 Tbsp3 Tbsp3 Tbsp Medjool Date Syrup, Or maple syrup
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, Melted *
- 2 Tbsp2 Tbsp2 Tbsp Freeze-Dried Raspberries
- 2 Tbsp2 Tbsp2 Tbsp Semi-Sweet Chocolate Chunks
Blueberry Muffin
- 0.5 cup0.5 cup0.5 cup Cashew Butter
- 6 Tbsp6 Tbsp6 Tbsp Vanilla Protein Powder
- 3 Tbsp3 Tbsp3 Tbsp Almond Flour
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, Melted *
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Dried Blueberries, Unsweetened
- 2 Tbsp2 Tbsp2 Tbsp Sugar-Free White Chocolate Chips
Blueberry muffin crumble topping
- .5 cup.5 cup.5 cup Gluten-Free Rolled Oats
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Coconut Oil
- 1 Tbsp1 Tbsp1 Tbsp Dried Blueberries, Unsweetened
- 1 Tbsp1 Tbsp1 Tbsp Sugar-Free White Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- For each flavor, combine dough ingredients until smooth. If your nut butter is runny you may not need the coconut oil, but if it is not then you'll want the melted oil to keep it from being too dry
- Once cookie dough texture is achieved, fold in your add ins
- Press mixture into loaf tin lined with parchment paper, and sprinkle more mix ins on top, pressing down into the dough
- Refrigerate for 30min + for optimal taste & texture
- For blueberry muffin: if adding the crumble, then mix ingredients together until sticky, and spread overtop bars before refrigerating
- Once sliced, drizzle melted white chocolate on top
Notes
I used a cacao cashew spread from artisana organics brand. They also have a hazelnut cacao spread. Any cacao based nut butter will work. Each flavor makes 6 large bars, but feel free to slice smaller
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Nightshade Free Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 278 |
| Fat: | 16 g |
| Carbohydrates: | 20 g |
| Protein: | 14 g |
| Cholesterol: | 1 g |
| Sodium: | 119 mg |
| Fiber: | 4 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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