Lemon Meringue Protein Bars
Coconut butter is full of essential fatty acids. Cashew butter is high in protein, vitamins, and minerals. Yogurt has beneficial acidophilus.
Wet ingredients
¾ cup organic cashew butter
¾ cup coconut butter (not coconut oil)
2 tsp vanilla extract
2 tsp lemon extract
2/3 cup water
1 Tb of liquid stevia or 1/3 cup Monk Fruit or stevia to taste
Dry Ingredients
2 cups whey protein powder
1 cup coarse coconut flakes
½ cup coconut flour
1 tsp salt Instructions.
The amount of sweetener added to the protein bars varies depending on if your protein powder is already sweetened. Blend together the protein powder, coconut flour, and salt. In a blender add the hot water and coconut butter. Blend for 30 seconds. Slowly add the peanut butter then stevia, and vanilla. Blend for 1 minute.
This mixture will be very creamy. Pour the wet mixture into a bowl and gradually add in the dry ingredients a small amount at a time. Dough should feel sticky and pliable and should hold together when pressed.
Line an 9x12 square pan with saran wrap. Be sure the pan is fully lined up the sides to make bars easy to remove.
With a spatula or a spoon press mixture evenly into the pan, while it's still warm, so it is approximately 3/4 inch thick. Cover with saran wrap and press mixture by hand so that it is all the same height.
Cover with icing while mixture is still hot top with coconut flakes. Place in freezer for 10 minutes. After, cut protein bars into squares and individually wrap each bar.
Keep refrigerated until using. Keeps for 1 week or can be frozen. Yields 24 2x2 inch bars.
Greek Yogurt Icing
Ingredients:
6 oz. Greek yogurt
3 oz. coconut butter
1/3 cup Monk Fruit sugar or 1 ½ teaspoon stevia
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup coarse coconut flakes
Instructions
Heat 3 oz. of coconut butter in the microwave for 60 seconds. Take out and stir; if the consistency is not creamy put it back in for 15 seconds. This mixture should be very thick and sticky.
Add all the wet ingredients while the mixture is still warm and stir for 60 seconds. Spread on top of the lemon protein bars and immediately press the coarse coconut flakes in to the icing. When this mixture is allowed to rest and cool the flakes will stay stuck to the icing.