Gluten-Free Smoothie Bar Recipes: Chocolate and Vanilla

The amazing Jenny Hanway introduced me to smoothie bars. Her recipe features all kinds of superfoods like vegan protein and tigernut flour. My special addition is a gluten-free crust.

As the temps rise here in Boston, these bars make for a great breakfast or dessert. Heck, us New Englanders would eat these in the winter too. I’ll go out for ice cream no matter the outside temperature.

These gluten-free smoothie bars went out in my April meal prep guide. If you are interested in learning more about that, sign up to get May’s guide. Below, I provided two different variations. Customize these how you’d like!

Gluten-free Smoothie Bar Crust

Necessary Ingredients

  • 1 cup packed dates
  • 1/4 cup oats
  • 1/4 cup raw nuts (your choice)

Blueberry Vanilla Gluten-Free Smoothie Bar

Ingredients

  • 2 bananas, fresh or frozen
  • 1 cup blueberries, fresh or frozen
  • 2 cups of nut milk, plain and unsweetened
  • 2 scoops of plant-based protein powder, vanilla
  • 1/2 cup nut butter
  • 1/2 cup gluten-free oats, flaxseed meal, tigernut flour or almond meal
  • + crust ingredients above

Strawberry Chocolate Gluten-Free Smoothie Bar

Ingredients

  • 2 bananas, fresh or frozen
  • 1 cup strawberries, fresh or frozen
  • 2 cups of nut milk, plain and unsweetened
  • 2 scoops of plant-based protein powder, chocolate
  • 1/2 cup nut butter
  • 1/2 cup gluten-free oats, flaxseed meal, tigernut flour or almond meal
  • + crust ingredients above

Directions

  1. For this recipe you need a blender, food processor, 9×9 pan and parchment paper (or wax paper). Line the pan with the parchment paper.
  2. Start with your food processor. Add the crust ingredients and pulse until they come together. Omit oats if you’d like — add an extra 1/4 cup of nuts instead. Press the crust into the pan. Pack it tightly in a thin layer.
  3. Add all of your smoothie ingredients to the blender. Blend until smooth, creamy, but still pourable. Depending on which flour/meal you use, you might need more milk to make it pour out of your blender.
  4. Pour the smoothie mix over your crust in an even layer, then place the pan in the freezer.
  5. Once it is frozen enough to cut through, slice into 6 bars, store in an airtight container and freeze until serving.

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