Protein Pop Tart Bars ( GF, Paleo)

Growing up in the 90’s pop tarts were a staple in the mornings. Tear open that silver wrapper, pop in the toaster and pull it out while burning your fingers. Oh i love food memories and I am making new ones with these better for you Pop tarts. Made with wholesome ingredients, no refined sugar and protein.

My clients love these and especially love being able to give them to there kids. Although as adults aren’t we all just big kids. I know my athletes definitely are 🙂

All you need for this recipe is

• almond flour
• protein powder – this one is my favorite ( tested for heavy metals aka you know what’s actually in the bag)
• Maple syrup
• coconut oil
• vanilla extract
• strawberry jam – just fruit
• milk – nut or regular
• collagen protein
• coconut butter or powdered sugar

When making these bars you might feel like you don’t have enough dough just spread it out with your fingers for the base layer and for the top layer I usually crumble it over. At the 15 minute mark check the bars and if they are golden pull the out. Every oven is different so use my baking time as a guide.

I hope you enjoy and happy baking!

Print Recipe

Protein Pop Tart Bars ( GF, Paleo)

Author: Danielle Christy Courses: All Recipes, Dessert

Ingredients

Servings

• 1 ¹⁄₂ cup almond flour
• ¹⁄₂ cup strawberry or vanilla protein powder
• ¹⁄₄ tsp salt
• 1 teaspoon vanilla
• ¹⁄₄ cup maple syrup
• ¹⁄₃ cup melted coconut oil
• Fillings
• ¹⁄₂ cup strawberry jam
• 5 tablespoons coconut butter (can also use powdered sugar use 1/2 cup)
• 1 scoop collagen protein
• Pinch salt
• 3 tbsp 3-4 milk (nut or regular)
• splash of vanilla extract
• natural sprinkles

Instructions

1. Preheat oven to 335°f and line a 8 inch square pan with parchment paper. Set aside.
2. In a medium bowl, combine almond flour, protein powder , salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press ½ of the mixture into the bottom of the pan and top with the strawberry jam, spreading evenly. Top with remaining shortbread. 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 18-20 minutes, until golden brown around the edges. Allow too cool.
3. Make the frosting.
4. In a small bowl, combine the coconut butter, collagen, vanilla and milk 1 tbsp at a time. Add the milk as needed until smooth. Pour it over the bars and top with the sprinkles.
5. Store covered in the fridge for up to 10 days.