Protein Blend (38%) ( Milk Protein, Soya Protein Nuggets (Isolated Soya Protein, Cocoa Powder, Tapioca Starch)), Humectant (Vegetable Glycerol), Isomalto-oligosaccharide, Milk Chocolate Flavour Coating (11%) (Sweeteners (Isomalt, Sucralose), Sustainable Palm Oil, Cocoa Powder, Whey Powder ( Milk), Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Emulsifiers ( Soya Lecithin, Polyglycerol Polyricinoleate), Natural Flavouring), Low Sugar Caramel (9%) (Oligofructose, Humectant (Vegetable Glycerol), Vegetable Fat (Shea), Water, Cocoa Powder, Gelling Agent (Pectin), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Rapeseed Lecithin), Salt, Natural Flavouring), Rapeseed Oil, Sweetener (Maltitol), Milk Chocolate Coated Honeycomb (2%) (Milk Chocolate Coating (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Milk Fat, Milk Sugar, Emulsifier ( Soya Lecithin)), Glaze (Glazing Agents (Shellac, Gum Arabic), Sugar, Glucose Syrup, Coconut Oil), Honeycomb Centre (Sugar, Glucose Syrup, Sodium Bicarbonate)), Natural Flavouring, Colours (Plain Caramel, Beta Carotene), Sea Salt, Emulsifier (Sunflower Lecithin), Antioxidant (Vitamin E). Chocolate Orange

Chocolate chips: In particular, I recommend using mini chocolate chips. If you have regular chocolate chips, roughly chop them so they are a bit smaller.Nut-free: use sunflower seed butter instead of almond butter & oat flour instead of almond flour (if the dough is dry, add extra maple syrup)

For allergens, see ingredients in bold. May also contain nuts, peanuts, gluten sources, sesame and soya. I use sunflower seed butter as both my girls have classmates with nut allergies. If you aren’t worried about nut allergies cashew butter would be my next choice for a nut butter to use. Almond butter and peanut butter could be used, but the final taste will be different. Your nut butter should be a "drippy" butter made with just nuts (and salt, if you prefer). The almond extract helps to bring the birthday cake flavor to the recipe. After testing multiple batches, my testers preferred ½ teaspoon, but anywhere between ¼ and ½ teaspoon will work. If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor. I use Cooks Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility. If you have a nut allergy, please do your own research if the almond extract is safe for you to use. Oats– I use old-fashioned oats for this recipe, but you can use gluten-free or any kind of oats that match your dietary needs.

Oftentimes, yes! Protein bars can be included in a weight loss diet as long as other parameters for weight loss are being met. Chocolate protein powder: Protein powder is the key ingredient for making this high protein dessert. Be sure to use a chocolate flavor for the best results.

Sprinkles - Sprinkles are necessary for birthday cake bars! You can use whatever kind of sprinkles you like best. Then, transfer brownie dough to theloaf pan. Using clean hands, firmly press the dough across the bottom of the pan in an even layer. If desired, press extra chocolate chips into the top of the dough. Warrior 'Crunch' Protein Bar - BirthdayCake Ingredients & Nutritional Information: Warrior 'Crunch' Protein Bar - Birthday Cake 64g White Chocolate With Sweetener (21%) [Sweetener: Maltitols; Cocoa Butter, Whole 𝐌𝐢𝐥𝐤 Powder, Emulsifier: Lecithins (Sunflower); Flavourings], Polydextrose, Beef Collagen Hydrolysate, Humectant: Glycerol; Concentrated 𝐌𝐢𝐥𝐤 Protein, Calcium Caseinate (𝐌𝐢𝐥𝐤), Whey Protein Isolate (𝐌𝐢𝐥𝐤), Coloured Sprinkles With Sweetener (4.5%) [Sweetener: Maltitols; Potato Starch, Rice Flour, Cocoa Butter, Colours: Anthocyanins, Beetroot Red, Brilliant Blue Fcf, Curcumin, Riboflavin], Palm Oil, Sunflower Oil, 𝐌𝐢𝐥𝐤 Protein, Flavourings, Potato Starch, Sweetener: Sucralose; Emulsifier: Lecithins (Sunflower); Colour: Curcumin Extract. Yes, ehem, I’ve been doing this whole “blog” thing for EIGHT SOLID YEARS. My jaw has dropped. My mind is blown. I really don’t know how to wrap my head around this concept sometimes? What started out as a hobby slowly grew and grew, that by year four I was like, “Wow, this has the potential to be my full-time gig!” And by year six, I was able to quit my day job and officially become self-employed. And for that, I am so incredibly grateful to each and every one of you.Protein Blend (39%) ( Milk Proteins, Soy Protein Nuggets (Isolated Soy Protein, Cocoa Powder, Tapioca Starch)), Humectant (Vegetable Glycerol), Milk Chocolate Flavour Coating (10%) (Sweeteners (Maltitol, Sucralose), Vegetable Oil (Sustainable Palm Oil), Whey Powder ( Milk), Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Cocoa Powder, Emulsifiers ( Soya Lecithin, Lecithin, Polyglycerol Polyricinoleate), Natural Flavourings), Milk Chocolate Hazelnut Flavour Filling (8%) (Vegetable Oil (Rapeseed, Sustainable Palm Oil), Whey Protein Concentrate ( Milk), Sweetener (Maltitol), Hazelnuts, Skimmed Milk Powder, Cocoa Powder, Flavouring, Emulsifier (Lecithin)), Corn Fibre, Rapeseed Oil, Isomalto-oligosaccharides, Sweetener (Maltitol), Hazelnut (2%), Cocoa Powder, Emulsifier (Lecithin), Natural Flavourings, Salt. White Chocolate Peanut Butter Store homemade funfetti protein bars in an airtight container in the fridge or freezer so they stay fresh and last longer. They keep in the fridge for up to a 1 week. Are you a chocolate lover but looking to eat a bit healthier? These brownie protein bars are perfect for you! They’ll satisfy your sweet tooth while providing wholesome nutrition in every bite. Lastly, pour the batter into a lined 8" x 4" baking dish (I recommend using foil to line the dish). Top with the last bit of sprinkles and then place in the fridge to set. These bars should firm up in about half an hour and be ready to cut. make sure to mix your cashew butter well– when using all-natural nut butter, the oil can separate and sit on the top. Make sure to mix well so it is thoroughly combined.