Salted Maple Protein Cookie Bars

Total Time includes time in the freezer for bars to set before slicing.

These gluten-free and dairy-free Salted Maple Protein Cookie Bars are the perfect, no-bake healthy treat! Packed with flavor and protein, they're the upgrade from my viral Healthy Twix Bars you didn’t know you needed. Hope you love 'em!

Keyword almond flour crust, chocolate layer, cookie bars, dairy-free, date caramel, gluten-free, healthy and easy, salted maple cookie bars

Prep Time 20

Total Time 4 20

Servings bars

Author Rachael DeVaux

Equipment

large and small mixing bowls
8x8-inch pan (or similar)
Food processor

Ingredients

Base Layer:

1 ½ cups almond flour
½ cup vanilla protein powder
¼ cup coconut flour
¼ cup coconut oil, melted
⅓ cup almond butter or cashew butter for a milder flavor
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¼ teaspoon sea salt

Maple-Date Layer:

10 pitted Medjool dates (softened in hot water)
¼ cup almond butter
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
2-3 tablespoons unsweetened almond milk to blend smoother

Chocolate Drizzle:

½ cup dairy-free dark chocolate, melted
1 teaspoon coconut oil
Flaky sea salt for topping

Instructions

In a large bowl, mix almond flour, protein powder, coconut flour, cinnamon, and sea salt. Add melted coconut oil, almond butter, maple syrup, and vanilla extract. Stir until a soft dough forms.
Line an 8x8-inch pan (or similar) with parchment paper and press the dough evenly into the pan. Place in the freezer while preparing the next layer.
Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor. Add almond milk gradually until smooth and thick. Spread evenly over the base layer.
In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between. Pour the chocolate over the top of the date layer, then gently tilt the pan in different directions to help the chocolate spread evenly to the edges. Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
Remove from the freezer, sprinkle with flaky sea salt, and slice into bars. Store in an airtight container in the fridge for a soft texture, or the freezer for a firmer texture.