A sugar-free, nut-free, dairy-free vanilla bark recipe with a perfect combination of fats, fermented proteins and fiber to put a stop to endless hunger.
This post is not about overdoing the protein. Even though I’m using protein powder in today’s recipe, it’s not in large quantities.
Today’s protein powder-based recipe includes just enough protein powder to do what protein does best: help us reach satiety, while balancing our satiation with taste, texture and a healthy dose of fats.
Fats + protein = the key to stopping endless hunger.
You’ve told me that you needed a high-quality, low-carb, soy-free protein powder option. I was on the lookout for nearly 6 months before I found Genuine Health’s fermented Vegan proteins+. Sorry for the delay.
If you’re open to using grass-fed collagen as your protein source, it’s fabulous in this sugar-free, dairy-free bark recipe.
I had initially ruled out Genuine Health fermented Vegan proteins+ during the search because it contains grains (brown rice and quinoa), but came back to it when I learned that fermentation positively affects the digestibility and amplifies the absorbability of protein powders – specifically if you’re sensitive to grains, like me!
(While quinoa is not “technically” a grain, it shares many of the same characteristics. So, I put it in the same pile for simplicity sake.)
This vegan, low-carb protein powder is the only of its kind – a fully fermented protein powder that eliminates the digestive complications that other plant-based protein powders introduce.
Because Genuine Health’s fermented Vegan proteins+ powder is low in carbohydrates, it’s also low in fiber, meaning it isn’t gritty… making it a fabulous addition to recipes where a smooth texture is your end goal!
Case in point, with today’s recipe, we don’t want a fibrous bark! We want it smooth, with a luxurious texture. The amount of net carbohydrates in one serving of fermented Vegan proteins+ is only 1g in the unsweetened, and 2g in the vanilla flavor.
Quick facts and other things you may want to know about this protein powder so you can decide if it’s right for you…
Gluten-free (Health Canada compliant, with less than <20ppm of gluten, I haven’t reacted to it)
Available in Canada and the USA
Non-allergenic and soy-free, with no lecithin either
It’s the only 100% fermented vegan protein powder on the market
Has fermented rice and quinoa. I’m sensitive to both but haven’t reacted to this protein
Practicing intermittent fasting? This keto-friendly bark recipe is great to snack on while you’re becoming fat adapted. Enjoyed any time of the day, it can train your body to rely on fats as energy instead of sugars! Watch: What To Expect When You Go High-Fat.
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No Sugar! Vanilla Protein Bark
Author: Leanne Vogel
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free (option), Egg-free, Low-carb, Keto
Prep time:
15 mins
Cook time:
30 mins
Total time:
45 mins
Serves: 10
A sugar-free, nut-free, dairy-free vanilla bark recipe with a perfect combination of fats, fermented proteins and fiber to put a stop to never-ending hunger.
Ingredients
200 grams (about 1 cup melted) cacao butter
1 ½ teaspoon pure vanilla extract
¼ cup Genuine Health fermented Vegan proteins+ vanilla
2 tablespoons smooth almond butter or sunflower butter (to keep nut-free)
4 drops alcohol-free stevia
2 tablespoons cacao nibs
Instructions
Place cacao butter and extract in a small saucepan. Melt over low temperature.
Once fully melted, remove from heat and add in protein powder, nut or seed butter and stevia. Whisk to combine.
Pour into a 13x9 glass pan (no need to line the pan); or one of your choice, and top with a sprinkle of cacao nibs. If you want to make this recipe more portable, you could use a silicon mold like this animal silicon mold.
Transfer to the freezer for 30 minutes to harden. Once hardened, break with a knife into 20 pieces and enjoy! Serving size = 2 pieces.
To store, place in an air-tight container and place in the freezer for up to 3 months.
Notes
Cacao Butter: Could be replaced with coconut oil, however the end-product wouldn't be as solid.
To make Paleo or Grain-free: replace protein powder with an equal amount of grass-fed collagen.
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View Nutrition Information (once on page, scroll down)
What I love about using cacao butter wafers is that I don’t have to melt the cacao butter before using it in a recipe. What’s cacao butter? It’s the (caffeine-free) fat from chocolate. If you’re going to give it a whirl, look for “cacao” not “cocoa”.
Now for the good part – add the vanilla Genuine Health fermented Vegan proteins+ along with all of your other ingredients.
If you decide to make this recipe with anything but Genuine Health fermented Vegan proteins+, make sure to look for a protein source that’s low in fiber so that it mixes well. Grass-fed collagen would work. However, this option is not vegan.
You can use any pan you have handy. I recommended a 13×9 glass pan to make your life easier! I ended up splitting this recipe into two 6×6 pans because I didn’t think to use my 13×9.
Top with cacao nibs and place in the freezer. The great thing about using cacao butter for this recipe is that the end product will actually be hard, and stay hard, even at room temperature.
Have you been searching for a low-carb, vegan, high-quality, digestive-supporting protein powder? Do you think Genuine Health fermented Vegan proteins+ could meet your needs?
I’d love to hear your thoughts in the comments below…