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Paleo Red Velvet Protein Bars

Paleo Red Velvet Protein Bars

Yes, the title speaks for itself right?! Paleo red velvet protein bars… hmmmmm. Red Velvet is the one taste we are all accustomed to as having a slight chocolate taste, whether you realize that or not. It is an All American flavor when it comes to cakes and cupcakes. How can we create a quick gluten free and Paleo (or Paleoish) healthy version? Read on. If you are a Raw foodie, I share my raw version below.

Karly Kallis no longer has this recipe available in her eBook or on her site… lucky for me though she supplied me with her basic recipe which I adored. There were a few things I felt I needed to change mostly due to my personal views about agave and peanuts. There are also a few directions and steps I added to assist those a bit more unfamiliar with food prep and working in the kitchen, which I felt would help others in preparing these bars.

Karly Kallis

One could “almost” consider these bars Raw, all except the prep of the beets. I am sure there is a way to make these Raw if one is a strict Raw foodie. Basically slice beets thin, dehydrate the beets under 109 until warm and soft, then add to the food processor as in step #5 below. A couple of other raw desserts I think you would love are my Raw Vanilla Cheezecake and my Raw Paleo Apple Pie.

Karly’s beautiful site is www.CleanEatingSurvivalGuide.blogspot.com.

For more fantastic desserts check out my eBook page for the Decadant Chocolate & Cacao Recipes and Delights cookbook filled with recipes by me and my paleo friends.

Enjoy!

4.3 from 3 reviews

Paleo Red Velvet Protein Bars

Cook/Baker:
This is my altered version of Karly Kallis’s recipe, which is divine.

Ingredients

  • 1 small cooked beet (palm sized)
  • ¾ cup coconut flour
  • 1⁄4 cup grass-fed whey vanilla protein powder (if you are on dairy)
  • 1 tablespoon natural almond or cashew butter or any other nut butter
  • 1⁄4 cup almond milk
  • 2-3 tablespoons honey
 (use of stevia is optional)
  • Topping:
  • ¼ cup 70-80% dark chocolate or my homemade chocolate
  • 1 tablespoon coconut oil

Instructions

  1. Clean and cut your beet into hunks.
  2. Steam (cook) on stove until somewhat soft.
  3. Set aside to cool.
  4. Mix ¾ cup of coconut flour with ¼ cup of protein powder in a separate bowl.
  5. Place the beet hunks into a food processor or blender and mix until processed, adding in the natural almond or cashew butter, almond milk and honey.
  6. Slowly add in the flour and protein powder mix until the mixture is blended.
  7. Pour mixture into a well-greased brownie or loaf pan.
  8. Refrigerate for 15-20 minutes to cool thoroughly.
  9. Melt a ¼ cup of dark chocolate with 1 tablespoon of coconut oil.
  10. Pour over the mixture.
  11. Refrigerate for another 15-20 minutes before consuming!
  12. Enjoy!
Notes
One could “almost” consider these bars Raw, all except the prep of the beets. I am sure there is a way to make these Raw if one is a strict Raw foodie. Basically slice beets thin, dehydrate the beets under 109F until warm and soft, then add to the food processor as in step #5 above.

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

7 thoughts on “Paleo Red Velvet Protein Bars

  1. gabriela

    Hi

    I made these bars today and the taste was amazing. However I couldn’ t cut into bars, because it was mushy and gooey. How can I make these bars to be able to cut them and take them with me to work for example?

    Thanks

    Reply
  2. Tina Turbin

    From the recipe creator: Karly K

    Oh no! thanks for pointing this out to me! I have not had any complaints about this bar and i have made it a few times and it has been okay, what i suggest i maybe she would need to add a little more coconut flour to thicken up the mixture as her beetroot could of been fairly larger than the recommended or add less almond milk. I sometimes think the brand of protein people use changes the consistency of the recipe too!

    Reply
  3. Vanessa M.

    Tasty! I used chocolate powder since red velvet is chocolate with red color and it still turned out a vibrant, freaky red from the beets!

    Reply
    1. Tina Turbin

      Cool idea Beth!
      Let me know how it turns out. I am always interested in alternatives and things that make recipes easier.

      Reply

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