CinnaTwist Protein Bars

I love to have an on-the-go snack ready for those crazy days when there's no time to prepare food. I have made Loaded Chocolate Protein bars from Elise's blog MANY times as a sweet treat for breakfast, lunch, or supper. You can find that recipe here. The best part is that they have no sugar and are filled with lots of good protein and fat that keeps you full. Unlike most protein bars in the store, they have natural ingredients and no artificial sweeteners that are toxic to the body. 
The other day I decided to experiment with one of my favorite spices: CINNAMON. :-) The bars turned out better than I thought. Enjoy!

CinnaTwist Protein Bars
Makes 24 Bars

¾ cup coconut oil

2 Tbsp organic butter
1 cup raw cashew butter
2 cups raw almond flour
1 cup unsweetened coconut flakes
1/2 cup raw nuts of your choice
3 scoops vanilla protein powder (chocolate Nature Pro or Vega both taste great!)
1 Tbsp vanilla extract

½ tsp cinnamon
1 Tbsp spoonable stevia
1/4 tsp sea salt

Melt the coconut oil, butter, and cashew butter over low heat, stirring until smooth. Meanwhile, pulse all of the remaining ingredients in a food processor. Next, mix in the melted sauce. If the mixture is too runny or oily, add in more almond flour and coconut flakes until proper consistency is achieved (Taste test for sweetness required at this point, add more stevia if you like). Spread mixture into a 9 x 13 inch baking dish lined with natural waxed paper.  Freeze for 20 minutes until set.  Remove from freezer.  Holding the ends of the bottom sheet of waxed paper, pull straight up and the bars will come out of the pan.  Cut into uniform strips or squares using a pizza cutter.  I store them in the freezer in baggies to grab on the go.