Cinnamon Protein Pop Tart Bars
The pop tart bars I can't stop making. My clients ask for these on repeat and I am always trying to make more wholesome recipes for there favorite childhood treats. I mean don't get me wrong I remember the days of diving into the pantry opening the metal wrapper and popping the pop tarts straight in the toaster. The amount of ties I burned my mouth taking a bite right when they came out I can't even count. The warm cinnamon filling, rich buttery crust and glaze was the best.
These bars still hit all of those tastes and memories for me just filled with better ingredients. I use almond flour and protein powder as the base mixed with maple syrup and coconut oil. The cinnamon center is filled with almond butter, cinnamon, coconut sugar and vanilla. For the glaze I love to use coconut butter and maple syrup but feel free to use powdered sugar or your favorite frosting.
For the protein I use this brand its my favorite ( use code CHEFDANIELLE) . Protein powder can be the wild west as in your don't know what's in it. EQUIP shares there 3rd party testing on there website which I absolutely love.
One when making this recipe. One is will seem like there is not enough dough. I typically spread close to 2/3 of the batter on the bottom and then break apart and sprinkle the remaining dough on top. it will not cover the entire top and that's okay.
I hope you enjoy this recipe as much as I do. If you make it would love you to tag me on IG @chefdaniellechristy or comment below. Happy baking!
Inspired by brown sugar cinnamon pop tarts, but with feel good ingredients. The almond protein shortbread is baked with a layer of cinnamon sugar in the middle. It’s basically a grown up version of a brown sugar cinnamon pop tart with wholesome ingredients. Its GF, DF and refined sugar free.
- Shortbread
- 1 3/4 cup almond flour
- 1/2 cup vanilla protein powder
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil
- BROWN SUGAR CINNAMON FILLING
- 1/2 cup coconut sugar
- 1 1/2 tablespoons cinnamon
- 2 tablespoons melted coconut oil
- 5 tablespoons almond butter- drippy
- 1 teaspoon vanilla
- Pinch salt
- GLAZE
- 1/4 cup coconut butter
- 2 tbsp maple syrup or powdered sugar
- 1/2 tsp vanilla
- 2 tbsp milk or water
- 1 Preheat oven to 325° and line a 8 inch square pan with parchment paper. Set aside.
- 2
Make the brown sugar cinnamon layer. In a small bowl combine coconut sugar, cinnamon, coconut oil, almond butter, vanilla and salt. Mix until well combined.- 3
Make the shortbread. In a medium bowl, combine almond flour, protein, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press about 2/3 of the mixture into the bottom of the pan and then spread brown sugar mixture on top evenly. Top with remaining shortbread.- 4
The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 20-25 minutes, until golden brown around the edges.( check around the 18 minute mark in case your oven runs hot)- 5
Make the frosting-- 6
Coconut butter version - add ingredients into a glass measuring cup microwave at 5 second intervals stirring each time until melted and smooth. Pour and spread over bars place in the fridge to set .- 7
Sugar version- IN a bowl mix powdered sugar with milk until smooth ( may need to add more milk)- 8
Pour it over the bars and place in the fridge to set.- 9
Store covered in the fridge for up to 10 days.protein treats, healthy dessert, breakfast, - 2