January Recipes

Red Velvet Cupcake Protein Bars

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A row of Red Velvet Cupcake Protein Bars
Hands On:
25 minutes
Total Time:
30 minutes
Serves:
10

Ingredients

  • 1 cup gluten-free oat flour
  • ½ cup Hy-Vee powdered peanut butter
  • ⅓ cup Hy-Vee baking cocoa
  • 2 scoops Performance Inspired decadent natural chocolate flavor whey protein powder
  • 3 tbsp Performance Inspired better beet apple flavor powder
  • ½ cup Hy-Vee unsweetened vanilla almond milk
  • 1 tsp Hy-Vee vanilla extract
  • ½ cup Lily’s no-sugar-added white chocolate-style baking chips
  • 1 tbsp Hy-Vee vegetable shortening
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Preparation

1
Lightly spray an 8x8-in. baking pan with nonstick spray. Line baking pan with waxed paper, pressing paper into pan to adhere and extending the paper over edges of pan. Set pan aside.
2
Whisk together oat flour, powdered peanut butter, cocoa, protein powder and beet powder in a medium bowl. Stir in almond milk and vanilla. Lightly spray hands with nonstick spray; knead mixture in bowl for 3 to 5 minutes or until well combined and mixture forms a ball.
3
Transfer mixture to prepared baking pan. Place an additional sheet of waxed paper on top of mixture; firmly press mixture evenly in pan. Discard top sheet of waxed paper.
4
Microwave white chocolate chips and shortening in a small microwave-safe bowl on HIGH at 15-second intervals or until melted, stirring each time.
5
Use waxed paper to lift bar mixture out of pan; place on a cutting board. Set aside 1 Tbsp. melted chocolate for drizzling. Spread remaining white chocolate mixture evenly on top. Freeze for 2 to 3 minutes or until chocolate is set.
6
Turn bar mixture over on cutting board; remove waxed paper. Cut into 10 bars. Drizzle half of each bar with reserved 1 Tbsp. white chocolate mixture. Return bars to freezer for 3 to 5 minutes or until chocolate is set. Store covered in refrigerator up to 5 days.

Nutrition Facts

Serves: 10
Amount Per Serving
Calories:170
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 100mg 4%
Total Carbohydrate: 23g 8%
Dietary Fiber: 5g 18%
Sugars: 4g 8%
Protein: 11g 22%

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