Vanilla Almond Protein Snack Bars

It’s been over a year, and I’m still obsessed with Power Hungry: The Ultimate Energy Bar Cookbook.  I’ve already posted the Chocolate Peanut Butter Power (Snack) Bar recipe, and when I went to make a batch on Sunday, I decided to make Vanilla Almond Protein bars. This variation isn’t listed in the cookbook. It is absolutely deliciously addictive.

Vanilla Almond Protein Bars
  • 1 cup chopped dates
  • 1 cup gluten-free rice cereal (I used gluten-free Rice Krispies)
  • 1 cup quick oats
  • 1/4 cup coarsely chopped almonds
  • 1/3 vanilla protein powder like IsaPro
  • 1/2 tsp ground cinnamon
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup vanilla chips
Make It:

  1. Line a 9-inch square baking pan with foil. Spray with nonstick cooking spray.
  2. Stir the dates, cereal, oats, almonds, cinnamon, and protein powder together in a big bowl.
  3. Mix the almond butter and honey in a small saucepan over medium-low heat. Stir it and warm it until it’s melty and bubbly.
  4. Remove the melty, bubbly almond butter-honey mixture from the burner and stir in the vanilla extract and salt immediately.
  5. Immediately (yes, this goes pretty fast right here!) stir the almond butter-honey mixture into the cereal mixture with a spatula. Mix it really well.
  6. Gently stir in the vanilla chips.
  7. Pour the mixture into your prepared pan. Use the spatula to distribute it. Then grab a sheet of plastic wrap, spray it with nonstick cooking spray, and really press and smooth it down into the pan. Pack it in really, really good. I have been known to use a potato masher to press down. These bars in particular need a lot of pressing because the powder makes them less sticky.
  8. Let it cool and set for an hour. Then grab the liner and lift the bars out of the pan. Transfer to a cutting board and cut into 12 bars. Wrap them individually in plastic wrap; they’ll keep for 2 weeks in the fridge and 3 days at room temperature.