Raspberry Protein Bars with Icing

  • Yield:3-4 bars
  • Difficulty:Moderate
  • Time:15-25 minutes

The protein bars I have made in the past were absolutely delicious and super easy because they did not require baking. You just mix them and freeze them. Of course, that’s all fine and dandy. But, they also required refrigeration because without it they would get all melty, which is fine when you are at home all day. Most of us need to be able to take them with us because convenience is the whole point of protein bars, isn’t it?

The goal here was to come up with a protein bar that would be able to stand room temperatures for a few hours until you were able to eat it, such as bringing them to the gym, to work, on a hike, etc. I worked for a few hours perfecting this recipe, and it was so worth it!! These are BEYOND delicious, melt in your mouth, moist, if I go on I will have to stop writing this and go make another batch this second! Yes, I ate them all. Sorry…not sorry!

It’s berry season and you have multitudes of fresh berries to choose from, all of them more delicious and better for you than the next. Berries are designed by mother nature to be eaten—not only do they taste great, but they contain a whole myriad of vitamins, minerals, polyphenols, bioflavonoids, etc. that do everything from fight cancer to making your face look younger! Raspberry protein bars are definitely a fantastically fun and delicious way to get more berries into your face!



  • 2 scoops vanilla EFX Sports Pure Whey
  • ½ cup Gluten Free (or regular) oat flour
  • 1/3 cup unsweetened applesauce
  • 2 tbsp. Greek Yogurt
  • 2 stevia sweetener packets
  • ¼ tsp. baking soda
  • ½ tsp. baking powder
  • 1 pinch of pink salt
  • 1 tsp. vanilla extract
  • 2 egg whites (6 tbsp)
  • ½ cup raspberries
  • Nonstick spray


  • 3 raspberries
  • 2 tbsp. non-GMO cornstarch
  • 1 packet of stevia sweetener
  • 2 tsp. vanilla almond milk
  • ½ scoop vanilla Pure Whey


To begin with, preheat the oven to bake at 350 degrees. Secondly, take all of the powdered ingredients for the bars (the Pure Whey, oat flour, baking soda, & salt) and put them in a large bowl and stir.

Atr this time, add the egg whites, vanilla, applesauce, yogurt, and raspberries and stir well. Don’t worry about crushing the raspberries. Basically, this is the goal—to make them release their flavor into the batter. Also, you can even tear the raspberries apart before you add them to the batter to make sure they are well dispersed.

Next, spray a 9” rectangular baking dish well with nonstick spray and pour the batter in. Then, bake for 15-25 minutes, or until a toothpick comes out clean and the edges are golden brown.

Meanwhile, you can make the icing! First, in a cereal-sized bowl, add the cornstarch, stevia, and Pure Whey and stir. Add the almond milk and whip with a fork until it is mixed well. Finally, tear apart the raspberries and mix those in, and set aside.

When the bars are finished baking, pour the icing on top and spread it in an even layer. Let cool until you can handle it then put it in the fridge for a half hour or so—this will facilitate cutting it into the bars. The bars are so moist they can break if they aren’t cold. If you need to, use a thin spatula if they want to stick to the dish. Seriously, these are amazing—I hope you like them as much as I did!


Makes 3-4 bars:

3 bars:

Calories: 206
Protein: 19.6 g
Fat: 2.6 g
Carbs: 25.5 g
Fiber: 3.4 g

4 bars:

Calories: 154
Protein: 14.7 g
Fat: 2 g
Carbs: 19 g
Fiber: .2.6 g