No-bake Almond Butter Squares are wonderful protein bars for the Clean Program, using coconut flour, cashew meal, and almond butter for protein. The coconut flour and flax eggs also provide extra fiber, and the maca is incredibly nourishing.
Maca is an adaptogen packed with fatty and amino acids, minerals and hormone balancing/libido enhancing/stamina-building properties. These no-bake bars are sugar-free; with the cashews and almonds providing a bit of natural sweetness, so having these on hand for post-workout “treats” is a great way to help curb sugar cravings, especially with coconut oil for extra blood sugar balancing and one of the most perfect fuel sources.
We love to tuck adaptogens into recipes where they accentuate the taste, and boost the benefits through the roof. This recipe is super flexible too – you can add dried mulberries, cleanse-approved chocolate chips, stevia, cacao, Daily Shake (for more protein), or cinnamon!
1 cup cashew meal
1 cup coconut flour
1 cup almond butter
1/4 cup maca powder
1/4 teaspoon sea salt
4 heaping tablespoons coconut oil
1 teaspoon vanilla
3 flax eggs*
*Combine 2 tablespoons ground flaxseed with 4 tablespoons hot water. Let sit for 10-15 minutes, or until a gel consistency forms.
In a large bowl mix all ingredients, dry first, and then add the almond butter, coconut oil, vanilla and flax eggs.
When using the coconut oil, it’s best to scoop out the heaping tablespoons (no need to be super exact) and then gently melt over low heat on the stove, until you have a liquid. You should end up with about 1/4 of a cup, give or take.
If the mixture looks too dry and crumbly, you can always melt and add more coconut oil.
If your coconut oil is already liquid (which happens in a very warm house or on a hot day), you can just pour in 1/4 cup.
Mix until it just barely sticks together, not crumbly but not too wet. You want to be able to press it into a baking dish and be able to cut them before hardening completely.
Line your baking dish (an 8×8 square baking dish is perfect for the amount this recipe makes) with a sheet of parchment paper and evenly press the mixture down, up to all edges. It doesn’t matter how tall they are since you don’t have to worry about baking time.
Cut the bars into whatever size you want and place in the freezer for 20 minutes or until nice and firm.
Remove and store in a bag or glass container in the freezer (or in the fridge); they’ll keep indefinitely that way, but two weeks is the max for no-bake almond bar storage.
Written by the Clean Team