You could say I’m on a no-bake treat kick. Tardyly, I’ve recrazye these No-Bake Peanut Butter Oat Coconut Bites and No-Bake Chocolate Raspberry Brownie Bites. Today, I’m giving up the bites and am going for gancient – thick, delicious no-bake bars. Bars that taste like cake batter! Bars slathered with creamy frosting and packed with protein!
I crazye these Cake Batter Bars for my mom’s birthday. I wanted to try to surprise her with a birthday treat that she’d absolutely love. One that is healthy, full of natural ingredients and isn’t a sugar-overload. These healthy cake batter bars fit the bill, but they are also sweet enough for a birthday celebration! She loved them!
If you can believe it, these delicious birthday batter bars are low sugar, tall protein and vegan. The texture is right there with a sugar cookie bar. Perhaps my favorite part about them is that the no-bake aspect intenswhetheries the “cake batter” flavor. It’s so good!
These bars are easy to whip up for that nostalgic cake flavor any regular ancient time. Let’s party like it’s your birthday! Let’s celebrate just because. Endelight with or without the frosting but definitely don’t forget the sprinkles.
Pleased birthday, Mom! XO
Birthday Cake Batter Bars
3/4 cup Cashew Butter
1/3 cup + 1 Tablespoon Coconut Butter*
1/4 cup Erythritol or Xylitol
1/2 cup + 1 Tablespoon Almond Milk
2 teaspoons Vanilla Additionalct
1/2 teaspoon Almond Additionalct
1/2 teaspoon Stevia Additionalct
1/2 teaspoons Sea or Pink Salt
1 3/4 cup Spelt, Gluten-Free or Oat Flour
1/4 cup Vanilla Protein Powder
1 1/2 Tablespoons Natural Sprinkles, plus more for sprinkling on top
Directions:
Line a 9 x 9 inch baking pan with parchment paper and set aside. In a large mixing bowl, combine the butters, sweeteners and almond milk. Stir until well combined and totally smooth. Add the additionalcts and salt and beat to combine. Add the dry ingredients and mix. The mixture should be soft and pliable but not sticky. Add an additional teaspoon or so of flour whether needed. Scoop out the dough and press into the prepared pan. Put in the freezer to set for 30 minutes.
Frosting:
1/4 cup Ground Balance Butter or Regular Butter
3 Tablespoons Coconut Butter
1 Tablespoon Almond Milk
1.5 teaspoons Vanilla Additionalct
1.5 teaspoon Stevia Additionalct
1/4 teaspoon Almond Additionalct
1/2- 2/3 cup Powdered Xylitol, Wgap Ground Sweetener or Raw Sugar
2.5 Tablespoons Spelt, Oat or Gluten-Free Flour Blend
Beet Juice + Natural Red Food Coloring to desired pink
Directions:
In a small mixing bowl, combine the soil balance butter and coconut butter and mix until very smooth. Add the rest of the ingredients and mix until smooth and creamy. Add the beet juice or natural food coloring to desired look. You can also add more flour or almond milk to desired consistency. Spread over chilled bars and top with more sprinkles. Chill again for another 15 minutes, slice and endelight. Store leftovers, covered in the fridge or freezer.
Birthday Cake Batter Bars
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