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EggNog Protein Bars

  • Melt white chocolate, cashew butter, and syrup in a medium saucepan over medium-low heat.
  • Remove from heat and add protein powder, almond milk, extracts and spices.
  • Press into a 7″x5″ dish or a loaf pan lined with plastic wrap or parchment paper.
  • Chill in fridge for 30 minutes, then cut into six equal-sized bars. Bars keep best in the fridge in an airtight container, but will not melt if kept at room temperature.

  • 1/4 cup vegan white chocolate or cacao butter
  • 1/4 cup cashew butter or almond butter
  • 1/4 cup VitaFiber syrup
  • 90 g vegan vanilla protein powder
  • 1/4 cup unsweetened almond milk or water
  • 1 tsp. vanilla extract
  • 1/2 tsp. rum extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. sea salt optional


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