PREP: 15 MINUTES | COOK/CHILL: 15 MINUTES | MAKES: 20 SERVINGS
3 tablespoons coconut oil, melted, plus more for greasing
1 cup full-fat unsweetened coconut milk
1 cup almond butter
½ cup dried blueberries
2 cups uncooked rolled oats
1 tablespoon grated lemon zest
2 cups Vanilla Cream BioTrust Low Carb Protein Powder Blend
1 tablespoon powdered erythritol (such as confectioners’ Swerve)
1.Line the bottom and sides of a 9 × 9-inch baking pan with parchment paper, so that the parchment paper hangs over the sides. (These will be your “handles” to easily pull the protein bars from the pan once they’re done.) Lightly rub the parchment paper with coconut oil.
2.Combine the coconut milk and almond butter in a small saucepan over low heat. Cook, stirring often, until fully combined and smooth, about 5 minutes. Remove from the heat and allow to cool.
3.Blend the dried blueberries in a food processor until smooth. Add the almond butter mixture, oats, lemon zest, and protein powder and pulse until fully incorporated. Press the dough into the prepared pan and place in the freezer for 10 minutes. Cut into 20 bars.
4.Whisk the coconut oil and powdered erythritol together in a small bowl. Drizzle over the protein bars. Chill until the glaze sets, about 5 minutes. Store in the fridge.
NUTRITION
Calories: 80
Fat: 5 g
Carbohydrates: 5 g
Sodium: 23 mg
Fiber: 1 g
Protein: 12 g
Sugar: 1 g
