Birthday Cake Collagen Bars with Cashew Cream Cheese Frosting

Birthday Cake Collagen Bars with Cashew Cream Cheese Frosting

Are you ready for this show-stopper? These birthday cake bars are powered by Bone Broth Collagen Vanilla, and these can be the perfect snack for anyone in your circle.

Filled with collagen and fats, these will be your go-to to help power you through the day.

Gluten-free, these birthday cake protein bars are full of yummy ingredients and provide great texture, particularly if you also use the cashew cream cheese frosting! Yum.

How to Make Birthday Cake Bars

First, ideally the night before, soak the cashews in water. 

In a medium bowl, mix together almond butter, Bone Broth Collagen Vanilla, vanilla, sea salt, maple syrup, almond flour, oats and 1 tablespoon sprinkles. Stir until fully combined. 

Next, line an 8x8 baking dish with parchment and press the dough evenly into the bottom of the dish. Place in the fridge and allow to set for at least 1 hour. 

If you’re making the cashew cream cheese, prepare it while the bars are refrigerating. Drain the cashews and place them in a high speed blender. Add in coconut yogurt, maple syrup, vanilla and sea salt. Blend until smooth.

Take the bars out of the refrigerator and top with cashew cream cheese. You can use a spatula or the back of a spoon to smooth out the frosting. Top with sprinkles and freeze for at least 30 minutes. 

Bars will last up to one week and need to be stored in the refrigerator.

These birthday cake bars are powered by Bone Broth Collagen Vanilla, and these can be the perfect snack for anyone in your circle. Gluten-free, these birthday cake protein bars are full of yummy ingredients and provide great texture.

Ingredients

Protein Bar

• 1 cup creamy almond butter, unsalted
• 1 scoop Bone Broth Collagen Vanilla
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt
• ¼ teaspoon sea salt
• ¼ cup maple syrup
• ¼ cup almond flour
• ¼ cup gluten-free oats
• 1 tablespoon sprinkle

Optional Cashew Cream Cheese Frosting

• 1 cup raw cashews, soaked in water at least 2 hours, drained (best if soaked overnight)
• ¼ cup plain coconut yogurt
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• ¼ teaspoon sea salt
• 1 tablespoon sprinkles

Directions

1. In a medium bowl, mix together almond butter, Bone Broth Collagen Vanilla, vanilla, sea salt, maple syrup, almond flour, oats and 1 tablespoon sprinkles. Stir until fully combined.
2. Line a 8x8 baking dish with parchment and press the dough evenly into the bottom of the dish. Refrigerate and allow to set for at least 1 hour.
3. If you’re making the cashew cream cheese, prepare it while the bars are refrigerating. Drain the cashews and place them in a high speed blender. Add in coconut yogurt, maple syrup, vanilla and sea salt. Blend until smooth.
4. Take the bars out of the refrigerator and top with cashew cream cheese. You can use a spatula or the back of a spoon to smooth out the frosting. Top with sprinkles and freeze for at least 30 minutes.
5. Bars will last up to one week and need to be stored in the refrigerator.

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.