Description

These Gluten Free Red Velvet Cake Protein Bars are a delicious and healthy snack option, packed with vanilla protein powder and a rich red velvet flavor. Made with coconut flour and dark cocoa powder, these bars are low in sugar and dairy-free when using alternative ingredients. Coated with a decadent white chocolate shell, they are perfect for a post-workout treat or a guilt-free indulgence.

Ingredients

Scale

Dry Ingredients

1 cup vanilla protein powder
1/2 cup coconut flour
3 Tbsp cocoa powder (use dark cocoa powder for deeper color)
1/4 cup monk fruit sweetener (or any granulated sugar of choice)

Wet Ingredients

4 oz low fat cream cheese, softened to room temperature (vegan cream cheese can be used as a substitute)
2 tsp no-taste red coloring gel (16g)
1/3 cup plus 1 Tbsp unsweetened almond milk (or other dairy-free milk like cashew or coconut milk)

Topping

1/2 cup white chocolate chips
Optional: 2 tsp coconut oil or olive oil (to thin the chocolate)

Instructions

Mix Dry Ingredients: In a clean bowl, combine the vanilla protein powder, coconut flour, cocoa powder, and your chosen sweetener such as monk fruit sweetener. Mix thoroughly to ensure an even distribution of powders.
Add Cream Cheese and Red Coloring: Incorporate softened cream cheese and red food coloring gel into the dry mix. Use your hands to blend these evenly into the mixture, ensuring the red color is well distributed throughout the dough.
Add Milk and Form Dough: Gradually add the almond milk while kneading the dough with your hands. Adjust the dough consistency by adding more coconut flour if too soft, or a little milk or water if too thick. The dough should be firm yet soft enough to roll into a ball without crumbling.
Chill the Dough: Shape the dough into a rectangular mound and wrap it tightly in plastic wrap or place it in an airtight container. Freeze it for at least 30 minutes to set the dough.
Cut into Bars: Once chilled, remove the dough from the freezer and cut it into 7 equal-sized bars using a sharp knife. Keep the bars frozen until ready for coating.
Melt White Chocolate: Melt the white chocolate chips in the microwave in 20-second intervals, stirring between each until smooth. If desired, mix in 2 teaspoons of coconut or olive oil to thin the chocolate for easier coating.
Coat the Bars: Dip each frozen protein bar into the melted white chocolate, coating evenly. Place the coated bars onto parchment paper to cool and let the chocolate harden.
Set and Serve: Allow the chocolate shell to fully set before serving the bars. Enjoy this delicious and nutritious red velvet protein treat!

Notes

Use high-quality vanilla protein powder for best flavor and texture.
Dark cocoa powder enhances the red velvet color and flavor depth.
For a vegan version, substitute low fat cream cheese with plant-based cream cheese.
If dough is too soft, adding more coconut flour will help firm it up.
Add milk or water sparingly to avoid a sticky dough.
Optional coconut or olive oil in chocolate helps create a thinner and smoother coating.
Keep finished bars refrigerated or frozen to maintain freshness and texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Method: No-Cook
Cuisine: American

Keywords: gluten free protein bars, red velvet bars, healthy snack, low sugar, vegan options, dairy free protein bars, no bake protein bars, post workout snack