Did you see these COOKIE N’ CREAM PROTEIN BARS in my Instagram stories? Well if you follow me on there you probably did…and that texture was unbeatable!
I recently polled you guys on Instagram asking what your favorite protein bar flavor was….and Cookies n’ Cream was at the top of the list! So I delivered!
Of course I had to make a healthy version, excluding all gut irritants, added sugar, and keeping it nut free, low carb, paleo, keto, and SIBO friendly. It’s a win win win!
Before you make these, I urge you to compare these ingredients with those other “cookies n’ cream” protein bars out there, and the ingredients will SHOCK you!
Below are ingredients of a popular Cookies n’ Cream protein bar:
Protein Blend (Whey Protein Isolate, Milk Protein Isolate), Isomalto-Oligosaccharides (Prebiotic Fiber), Water, Almonds, Cocoa Butter, Erythritol. Contains less than 2% of the following: Cocoa Powder, Natural Flavors, Coconut Oil, Sea Salt, Sunflower Lecithin, Dextrin, Baking Soda, Steviol Glycosides (Stevia), Sucralose.
Now compare my version below with 5 simple, clean, easy to digest ingredients.
Ingredients:
4 scoops of my x Nuzest Digestive Support Cacao Protein Powder
1/2 cup of Santa Barbara Chocolate Red Cacao Powder (code: lilsipper)
1/2 cup + 1 Tbsp water
1/4 cup Sunbutter (this keeps it nut free, but you can also use any nut butter)
Artisana Organics coconut butter (code: lilsipper)
Method:
Mix protein powder (no substitutes) with cacao powder, then add water. Mix well, then add Sunbutter and mix again. It should have a thick, “play-dough” consistency. *If it’s too dry, add a Tbsp more water. If it’s too watery, add more protein powder.
Coarsely chop coconut butter into large chunks and gently mix into batter. Transfer batter into a small dish and press down firmly and refrigerate 1 hour. Cut into desired shape and enjoy!
