Prep time: 10 mins Cook time: 0 min Rest time: 12 hrs+ Total time: 12 hrs 10 mins+
Makes: 8-12 bars
These goat milk protein bars are made with goat milk protein powder, bananas, ghee, maple syrup, vanilla, sea salt, and chopped Medjool dates.
What you need to make Goat Milk Protein Bars
Ingredients:
- Goat milk protein powder (ASHEATS for 10% off)
- Bananas
- Grass-fed ghee (or butter)
- Maple syrup
- Vanilla
- Sea salt (ASHLEYR for 15% off)
- Medjool dates
Equipment:
- Mixing bowl
- Bread pan or similarly sized container (I used this one)
- Parchment paper
(for the full recipe, scroll to the bottom)
Substitutions
Butter will work in place of ghee.
Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.
Dates are optional. If you omit them, the bars will be much less sweet.
How to make Goat Milk Protein Bars
If a visual will help, watch the Instagram Reel for this recipe.
Make the protein bar mixture.
In your mixing bowl, mash the bananas and add in the melted ghee, maple syrup, vanilla extract, and sea salt (ASHLEYR for 15% off). Mix well.
Add the goat milk protein powder (ASHLEYR for 10% off) to the mixing bowl and mix until fully incorporated.
Cut the dates into small pieces and add them to the mixing bowl. Mix until evenly distributed.
Pour the mixture into a container and freeze.
Place a piece of parchment paper into the container you’re using (I used this one) to set the bars and pour the mixture on top of the parchment paper.
Smooth out the top, then place the container in the freezer for 12+ hours, or until firm.
Cut and serve.
Once the bars have firmed up, remove them from the freezer and cut them into whatever size and shape you prefer your bars to be.
Note: these bars melt pretty quickly at room temperature. They should be stored in the freezer and are best enjoyed immediately after removing them from the freezer.
Tips to make the best Goat Milk Protein Bars
- These bars melt pretty quickly at room temperature. They should be stored in the freezer and are best enjoyed immediately after removing them from the freezer.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Goat Milk Protein Bars
Goat Milk Protein Bars
Equipment
- Bread pan or similarly sized container
Ingredients
- 1 cup goat milk protein powder (ASHEATS for 10% off)
- 2 ripe bananas
- 1 tbsp melted grass-fed ghee (or butter)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt (ASHLEYR for 15% off)
- 20 Medjool dates (more or less depending on your preferred level of sweetness)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Make the protein bar mixture.
- In your mixing bowl, mash the bananas, then add in the melted ghee, maple syrup, vanilla extract, and sea salt (ASHLEYR for 15% off). Mix well.
- Add the goat milk protein powder (ASHLEYR for 10% off) to the mixing bowl and mix until fully incorporated.
- Cut the dates into small pieces and add them to the mixing bowl. Mix until evenly distributed.
Pour the mixture into a container and freeze.
- Place a piece of parchment paper into the container you're using (I used this one) to set the bars and pour the mixture on top of the parchment paper.
- Smooth out the top, then place the container in the freezer for 12+ hours, or until firm.
Cut and serve.
- Once the bars have firmed up, remove them from the freezer and cut them into whatever size and shape you prefer.
- Note: these bars melt pretty quickly at room temperature. They should be stored in the freezer and are best enjoyed immediately after removing them from the freezer.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
