Name: Red Velvet Cake Protein Bars
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup vanilla protein powder (plant-based or whey); 1/4 cup almond flour; 2 tbsp coconut flour; 2 tbsp beetroot powder; 2 tbsp cocoa powder; 1/4 cup almond butter (or nut/seed butter of choice); 1/4 cup maple syrup; 2-4 tbsp plant-based milk (as needed); 1/2 tsp vanilla extract; Pinch of salt; 2 tbsp cream cheese (vegan or regular); 1 tbsp maple syrup; 1 tbsp plant-based milk

Moist, chewy, and naturally vibrant, these Red Velvet Cake Protein Bars are a no-bake dream come true. I like to whip these up when I want something that tastes indulgent but fuels my body with wholesome, nutritious ingredients. Naturally colored with beetroot powder and packed with protein, they’re the perfect post-workout treat or healthy dessert to keep on hand throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup vanilla protein powder (plant-based or whey)

1/4 cup almond flour

2 tbsp coconut flour

2 tbsp beetroot powder

2 tbsp cocoa powder

1/4 cup almond butter (or nut/seed butter of choice)

1/4 cup maple syrup

2-4 tbsp plant-based milk (as needed)

1/2 tsp vanilla extract

Pinch of salt

Frosting (optional but recommended):

2 tbsp cream cheese (vegan or regular)

1 tbsp maple syrup

1 tbsp plant-based milk

Directions

I start by combining the protein powder, almond flour, coconut flour, beetroot powder, cocoa powder, and salt in a large mixing bowl.

Then, I stir in the almond butter, maple syrup, and vanilla extract until the mixture starts to come together.

I gradually add plant-based milk, one tablespoon at a time, until the dough holds its shape without crumbling.

Once ready, I press the mixture firmly into a lined loaf pan or small square pan.

For the frosting, I whisk together cream cheese, maple syrup, and milk until smooth, then spread it evenly over the bars.

I refrigerate everything for at least an hour before slicing into bars.

Servings and timing

This recipe makes 8 protein bars.

Prep Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 10 minutes

Calories per bar: 145 kcal

Variations

I like to swap the almond butter with cashew or sunflower seed butter when I want a different flavor. For a richer chocolate taste, I sometimes add a few chocolate chips or a touch more cocoa powder. If I’m avoiding cream cheese, I skip the frosting or make a simple coconut cream topping instead. And when I want extra crunch, I’ll toss in some chopped nuts.

Storage/Reheating

I store these bars in an airtight container in the fridge, where they stay fresh for up to a week. They can also be frozen for longer storage—just thaw them in the fridge overnight before eating. Since they’re no-bake, there’s no need to reheat—just grab and go.

FAQs

How much beetroot powder should I use for color without overpowering the taste?

I find that 2 tablespoons give a beautiful red velvet hue without making the bars taste earthy. If I’m sensitive to beet flavor, I use a little less and still get a lovely color.

Can I make these bars completely vegan?

Yes, I use a plant-based protein powder, vegan cream cheese, and maple syrup to keep them 100% vegan. The texture and taste remain just as satisfying.

What kind of protein powder works best?

I prefer vanilla-flavored protein powder, either plant-based or whey. It gives a sweet and neutral base that pairs well with the cocoa and beetroot.

Can I skip the frosting?

Absolutely. I often skip it when I want something simpler or lower in calories. The bars are still delicious on their own.

How do I know when the dough is the right consistency?

The dough should hold together when pressed but not be sticky. If it crumbles too easily, I add a little more milk; if it’s too wet, a sprinkle of coconut flour usually does the trick.

Conclusion

These Red Velvet Cake Protein Bars have become one of my favorite ways to satisfy a sweet craving while staying on track with my nutrition. They’re easy, adaptable, and packed with clean, energizing ingredients. Whether I’m prepping snacks for the week or looking for a quick no-bake treat, these bars never disappoint.

Recipe:

Red Velvet Cake Protein Bars

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Author: Sophia
Total Time: 1 hour 10 minutes
Yield: 8 bars
Diet: Gluten Free

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Description

Moist, chewy, and naturally vibrant, these no-bake Red Velvet Cake Protein Bars are packed with protein and wholesome ingredients, making them the perfect post-workout treat or healthy dessert.