Mexican Horchata Protein Squares

Ingredients

• 1 cup almond flour
• 1/2 cup vanilla protein powder
• 1/4 cup rice flour
• 1/4 cup coconut flour
• 3 tbsp coconut sugar
• 2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp salt
• 1/3 cup cashew butter
• 1/4 cup rice milk (or almond milk)
• 3 tbsp maple syrup
• 2 tbsp coconut oil (melted)
• 2 tbsp powdered sugar substitute
• 2 tbsp rice milk
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt
• 1 tbsp ground cinnamon
• 1 tbsp coconut sugar
• 2 tbsp chopped almonds

Instructions

1. 1

   Line 8x8 pan with parchment paper, leaving overhang for easy removal

2. 2

   For horchata base, whisk together almond flour, protein powder, rice flour, coconut flour, coconut sugar, cinnamon, and salt

3. 3

   In another bowl, combine cashew butter, rice milk, maple syrup, melted coconut oil, vanilla extract, and almond extract

4. 4

   Mix wet ingredients into dry until well combined and holds together

5. 5

   If mixture is too dry, add rice milk 1 tablespoon at a time

6. 6

   Press mixture firmly and evenly into prepared pan

7. 7

   For glaze, whisk together powdered sugar substitute, rice milk, vanilla, cinnamon, and salt until smooth

8. 8

   Pour glaze evenly over pressed base

9. 9

   For topping, mix cinnamon and coconut sugar

10. 10

    Sprinkle cinnamon sugar mixture over glaze

11. 11

    Top with chopped almonds

12. 12

    Refrigerate for at least 2 hours until firm and glaze is set

13. 13

    Remove from pan using parchment overhang

14. 14

    Cut into 12 squares with sharp knife

15. 15

    Dust with additional cinnamon before serving