Notes: This recipe was specifically designed for soy protein isolate (aka powder). Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the bars will not set.
Any milk may be substituted for the cashew milk.
Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of coconut flour or soy protein if the dough is too wet OR more milk if the dough is too dry. You’ll need the equivalent of 6-8 tablespoons of granulated sugar. (I highly recommend using the vanilla crème stevia, if at all possible! And you’ll use it in all of
these recipes of mine, too!)
For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.{gluten-free, vegan, clean eating, low fat, low calorie, low sugar, high protein}