Gingerbread Cookie Protein Bars 🍪🍫 Raw Vegan, No-Bake, Homemade & Easy! Healthy Snack & Dessert 🌱

Add approximately 1 cup of ground almonds or almond flour into the food processor.

Add approximately 1 cup of raw coconut flour into the food processor.

Add 1 cup of raw dried mulberries into the food processor.

Add 1 cup of pitted dates into the food processor.

Add 2 heaping tablespoons of coconut nectar into the food processor.

Add 1 tablespoon of raw coconut butter into the food processor.

Add 1 heaping scoop of Sun Warrior gingerbread protein blend into the food processor.

Add 1 teaspoon of pink salt into the food processor.

Pulse the mixture until it reaches the desired consistency, aiming for a smooth texture with some chewiness.

Remove the mixture from the food processor and line a glass Pyrex with parchment paper.

Pour the mixture into the Pyrex and press it down using your hands or a spatula.

Cut the pressed mixture into bars of your preferred size and shape.

Store the bars in a Tupperware in the refrigerator or freezer.

To make the drizzle, blend coconut water with a few cashews, some coconut nectar, and a pinch of salt.

Optionally, sprinkle coconut flakes and a touch of cinnamon on top of the bars before serving.

Equipment Needed

Spice Level:

Dietary

Allergens