Description

These Gluten Free Red Velvet Cake Protein Bars are a delicious and nutritious snack that combines the rich flavors of red velvet and white chocolate with the benefits of protein powder. Ideal for a quick energy boost or a post-workout treat, these bars are made with wholesome ingredients like coconut flour, low-fat cream cheese, and a touch of natural sweetener. They’re freezer-set and coated with a smooth white chocolate shell, making them both satisfying and convenient to enjoy on the go.

Ingredients

Scale

Dry Ingredients

1 cup vanilla protein powder (see notes for protein type)
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; see notes for vegan cream cheese option)
2 tsp no-taste red coloring gel (16g)
1/3 cup plus 1 Tbsp unsweetened almond milk (or other dairy-free milk such as cashew or coconut milk)

Topping

1/2 cup white chocolate chips

Instructions

Mix Dry Ingredients: In a clean bowl, thoroughly combine the protein powder, coconut flour, cocoa powder, and monk fruit sweetener (or your chosen sugar). This creates the dry base of the dough.
Add Cream Cheese and Red Coloring: Add the softened cream cheese and red food coloring gel to the dry ingredients. Use your hands to incorporate everything evenly until the mixture is evenly tinted and starts to form a dough.
Knead in Milk and Adjust Dough: Gradually add the almond milk while kneading the dough with your hands. If the dough feels too soft or sticky, add more coconut flour a teaspoon at a time. Conversely, if the dough is too firm, add extra milk or water little by little. You want a firm yet pliable dough that can be rolled into a ball without crumbling.
Shape and Chill: Form the dough into a rectangular mound. Wrap tightly with plastic wrap or place in an airtight container and refrigerate in the freezer for at least 30 minutes to set.
Cut into Bars: Remove the dough from the freezer and use a sharp knife to slice it into 7 bars. Keep the bars frozen until ready to coat.
Melt White Chocolate Chips: Melt the white chocolate chips in the microwave in 20-second bursts, stirring in between to prevent burning. For a thinner chocolate coating, optionally mix in 2 teaspoons of coconut oil or olive oil before dipping.
Coat the Bars: Dip each protein bar into the melted white chocolate, ensuring an even coating. Place the coated bars on parchment paper to set.
Set the Chocolate: Allow the chocolate to harden completely before serving. Store bars in the freezer for best texture and freshness. Enjoy your delicious red velvet protein treat!

Notes

Protein Powder: Use a vanilla-flavored protein powder. Whey or plant-based powders work well. Adjust according to dietary preference.
Cream Cheese: For a vegan version, substitute low-fat cream cheese with vegan cream cheese alternatives but expect slight texture differences.
Sweetener: Monk fruit sweetener keeps it low in sugar, but regular granulated sugar or erythritol can be used as alternatives.
Chocolate Coating: Adding coconut oil to the melted chocolate thins the coating, making it easier to dip and resulting in a smoother finish.
Storage: Keep protein bars stored in the freezer to maintain shape and freshness. Thaw shortly before eating for best flavor.
Coloring: No-taste gel coloring is preferred to avoid altering flavor while achieving the classic red velvet color.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Snack
Method: No-Cook
Cuisine: American

Keywords: gluten free protein bars, red velvet protein bars, healthy snacks, white chocolate protein bars, no bake protein bars