Almond Flour Copycat Perfect Bars - Bravabod
Recipes

Almond Flour Copycat Perfect Bars

Valentina

This copycat Perfect Bar recipe has the best melt-in-your-mouth texture with a great nutty flavor. Only 15 minutes to make, grain-free, naturally sweetened, and great for keeping a large stash in the freezer when you need a little sweet treat. Be sure to check out the other flavor variations in the recipe notes below.

How To MakeDiet Type: Paleo

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Freeze For 3 months

Best by 3 months frozen


Shopping List
  • 1 1/2 cups blanched almond flour (Note 1)
  • 66666667/100000000 cup plant-based vanilla protein powder of choice
  • 66666667/100000000 cup smooth almond and/or cashew butter
  • 1/2 cup paleo chocolate chips
  • 1/4 cup honey
  • 2 tablespoons non-dairy milk

Instructions
  1. Step 1: Line 1 (8 in. x 4 in.) bread pan with parchment paper, so that the paper flaps hang off of the sides.
  2. Step 2: Add all of the ingredients, except the chocolate chips, in a large mixing bowl. Use a spatula to stir everything together until a thick dough ball is formed. It will seem like it won't come together, but keep working the dough and really putting some muscle into it. Once combined, fold in half of the chocolate chips. Note: The type of protein powder you use will have a big effect on the texture here. Add more milk, a little at a time, to reach a firm (but not crumbly or very dry) consistency.
  3. Step 3: Press the dough into the lined pan and sprinkle the remaining chocolate chips over the top. Press them in well to stick. Refrigerate for 1 hour, up to overnight.
  4. Serve: Remove the bars from the pan using the parchment flaps. Cut the block into 8 slices, or into 16 smaller squares. To store, freeze any leftover bars and let sit on the counter for a few minutes before eating. P.S. Want to make this with oats instead? Try these other Homemade Perfect Bars.

Recipe Notes

Birthday Cake Version: Combine 1.5 cups almond flour + 2/3 cup protein powder + 2/3 cup smooth cashew butter + 1/2 cup paleo sprinkles + 1/4 cup honey + 2 tablespoons non-dairy milk + 1/2 teaspoon almond extract. Follow the recipe instructions as indicated (substituting the chocolate chips with the sprinkles).

Double Chocolate Version: Combine 1.25 cups almond flour + 2/3 cup protein powder + 2/3 cup smooth almond butter + 1/2 cup chocolate chips + 1/4 cup honey + 1/4 cup unsweetened cocoa powder + 3 tablespoons non-dairy milk. Follow the recipe instructions as indicated.

Note 1: I recommend using store-bought finely ground almond flour, since homemade almond flour or meal will not be as finely ground.

Nutrition

This copycat Perfect Bar recipe has the best melt-in-your-mouth texture with a great nutty flavor. Only 15 minutes to make, grain-free, naturally sweetened, and great for keeping a large stash in the freezer when you need a little sweet treat. Be sure to check out the other flavor variations in the recipe notes below.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 3 months frozen


Shopping List
  • 1 1/2 cups blanched almond flour (Note 1)
  • 66666667/100000000 cup plant-based vanilla protein powder of choice
  • 66666667/100000000 cup smooth almond and/or cashew butter
  • 1/2 cup plant-based chocolate chips
  • 1/4 cup brown rice syrup or maple syrup
  • 2 tablespoons non-dairy milk

Instructions
  1. Step 1: Line 1 (8 in. x 4 in.) bread pan with parchment paper, so that the paper flaps hang off of the sides.
  2. Step 2: Add all of the ingredients, except the chocolate chips, in a large mixing bowl. Use a spatula to stir everything together until a thick dough ball is formed. It will seem like it won't come together, but keep working the dough and really putting some muscle into it. Once combined, fold in half of the chocolate chips. Note: The type of protein powder you use will have a big effect on the texture here. Add more milk, a little at a time, to reach a firm (but not crumbly or very dry) consistency.
  3. Step 3: Press the dough into the lined pan and sprinkle the remaining chocolate chips over the top. Press them in well to stick. Refrigerate for 1 hour, up to overnight.
  4. Serve: Remove the bars from the pan using the parchment flaps. Cut the block into 8 slices, or into 16 smaller squares. To store, freeze any leftover bars and let sit on the counter for a few minutes before eating. P.S. Want to make this with oats instead? Try these other Homemade Perfect Bars.

Recipe Notes

Birthday Cake Version: Combine 1.5 cups almond flour + 2/3 cup protein powder + 2/3 cup smooth cashew butter + 1/2 cup sprinkles + 1/4 cup syrup + 2 tablespoons non-dairy milk + 1/2 teaspoon almond extract. Follow the recipe instructions as indicated (substituting the chocolate chips with the sprinkles).

Double Chocolate Version: Combine 1.25 cups almond flour + 2/3 cup protein powder + 2/3 cup smooth almond butter + 1/2 cup chocolate chips + 1/4 cup syrup + 1/4 cup unsweetened cocoa powder + 3 tablespoons non-dairy milk. Follow the recipe instructions as indicated.

Note 1: I recommend using store-bought finely ground almond flour, since homemade almond flour or meal will not be as finely ground.

Nutrition

This copycat Perfect Bar recipe has the best melt-in-your-mouth texture with a great nutty flavor. Only 15 minutes to make, grain-free, naturally sweetened, and great for keeping a large stash in the freezer when you need a little sweet treat. Be sure to check out the other flavor variations in the recipe notes below.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 3 months frozen


Shopping List
  • 1 1/2 cups blanched almond flour (Note 1)
  • 66666667/100000000 cup plant-based vanilla protein powder of choice
  • 66666667/100000000 cup smooth almond and/or cashew butter
  • 1/2 cup low-cacrb chocolate chips
  • 1/4 cup yacon syrup
  • 2 tablespoons non-dairy milk

Instructions
  1. Step 1: Line 1 (8 in. x 4 in.) bread pan with parchment paper, so that the paper flaps hang off of the sides.
  2. Step 2: Add all of the ingredients, except the chocolate chips, in a large mixing bowl. Use a spatula to stir everything together until a thick dough ball is formed. It will seem like it won't come together, but keep working the dough and really putting some muscle into it. Once combined, fold in half of the chocolate chips. Note: The type of protein powder you use will have a big effect on the texture here. Add more milk, a little at a time, to reach a firm (but not crumbly or very dry) consistency.
  3. Step 3: Press the dough into the lined pan and sprinkle the remaining chocolate chips over the top. Press them in well to stick. Refrigerate for 1 hour, up to overnight.
  4. Serve: Remove the bars from the pan using the parchment flaps. Cut the block into 8 slices, or into 16 smaller squares. To store, freeze any leftover bars and let sit on the counter for a few minutes before eating. P.S. Want to make this with oats instead? Try these other Homemade Perfect Bars.

Recipe Notes

Birthday Cake Version: Combine 1.5 cups almond flour + 2/3 cup protein powder + 2/3 cup smooth cashew butter + 1/2 cup low-carb sprinkles + 1/4 cup honey + 2 tablespoons non-dairy milk + 1/2 teaspoon almond extract. Follow the recipe instructions as indicated (substituting the chocolate chips with the sprinkles).

Double Chocolate Version: Combine 1.25 cups almond flour + 2/3 cup protein powder + 2/3 cup smooth almond butter + 1/2 cup chocolate chips + 1/4 cup syrup + 1/4 cup unsweetened cocoa powder + 3 tablespoons non-dairy milk. Follow the recipe instructions as indicated.

Note 1: I recommend using store-bought finely ground almond flour, since homemade almond flour or meal will not be as finely ground.

Nutrition

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Almond Flour Copycat Perfect Bars

PT15M 1 1/2 cups blanched almond flour (Note 1) 66666667/100000000 cup plant-based vanilla protein powder of choice 66666667/100000000 cup smooth almond and/or cashew butter 1/2 cup paleo chocolate chips 1/4 cup honey 2 tablespoons non-dairy milk Gluten Free Paleo Vegan 16 Servings Ingredients:

16 Servings

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