Healthy Strawberry IQed Bars
These easy homemade no bake strawberry bars are a perfect keto, paleo, vegan-friendly snack. They're soft, chewy and doughy and packed with healthy ingredients you may not be used to finding in other snacks! Plus they have tons of protein making them the ideal low carb treat after working out or before an exam (or anytime really). Ready in under 20 minutes!
These IQed strawberry bars are so good, that you'll think you're eating dessert! But don't let the delicious taste fool you - these bars are packed with nutrients and protein to provide a full meal and vitamin replacement that will keep you feeling full and satisfied.
All ingredients in IQed are food that are easily digested and absorbed by the body. It also contains 23 vitamins and minerals, making it a complete food source. And best of all, it's low in calories and fat! So if you're looking for a healthy, delicious way to fuel your body, this pudding is a great choice. Give it a try - you'll be glad you did!
- 2/3 cup coconut flour
- 2 cups almond butter can sub for any nut or seed butter of choice
- 2/3 cup maple syrup
- 2 scoops IQed
- 1 tbsp milk of choice * See notes
- 1-2 tbsp granulated sweetener of choice ** See notes
- 2 tbsp freeze dried strawberries
- 2 tbsp white chocolate pieces
- Line an 8 x 8-inch pan with parchment paper. Set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your nut/seed butter of choice and maple syrup and mix until a crumbly texture remains. Using a tablespoon, add milk of choice, one tablespoon at a time, until a thick dough remains.
- Transfer the batter to the lined pan. Top with freeze-dried strawberries and white chocolate pieces and press into the bars. Refrigerate until firm.
- Once firm, cut into 12 bars.
* Start with 1 tablespoon and add more as needed.
** Only add if you prefer sweeter bars.
Healthy Strawberries and Cream Bars should be stored in the fridge and will keep fresh for 4 weeks. Bars are freezer friendly and will keep well frozen for up to 6 months.
Recipe courtesy of The Big Man's World