These Paleo Apple Cinnamon Protein Bars are a homemade copycat of the kid-sized RXBAR. They’re no-bake, quick to make, and ideal as a portable snack. Whole30-friendly, gluten-free, dairy-free, and sweetened only with fruit, they’re a wholesome alternative to store-bought bars.
I’m familiar with RXBAR flavors and have made several copycat versions over time. These apple cinnamon bars are inspired by the kid-sized variety I found at the store. They’re snack-sized, but you can cut them larger if you prefer a full-size bar.
The bars are made entirely in a food processor and take about 10 minutes to prepare before chilling. I recommend storing them refrigerated, as they can soften at room temperature.
Egg White Powder or Collagen for Protein
The original RXBAR recipe uses egg white powder, but collagen powder is a great substitute. Both are neutral in flavor and add protein; collagen also provides additional benefits for skin, joints, and connective tissue. Use whichever you prefer.
These bars are chewy, slightly sweet, and warmly spiced—the apple flavor shines while the raisins add little pockets of sweetness. I used apple pie spice, which is a blend of spices, but plain cinnamon works well too.
Nutrition for the bars is very close to the original snack. The approximate comparison is:
Original: 130 calories, 5g fat, 16g carbs, 3g fiber, 9g sugars, 7g protein
Copycat: 136 calories, 6g fat, 14g carbs, 2g fiber, 9g sugars, 7g protein
Almost identical in macronutrients. If you like the apple cinnamon RXBAR flavor, you’ll enjoy this homemade version.
Other homemade copycat flavors I’ve developed include Paleo Chocolate Protein Bars, Paleo Sunbutter Protein Bars (peanut butter copycat), and Paleo Pumpkin Protein Bars. All are Whole30-compliant.
Paleo Apple Cinnamon Protein Bars (RXBAR copycat)
Ingredients
- 1 cup raw almonds
- ¾ cup raw cashews
- 1 cup pitted dates (about 18–20)
- 1 cup dried apples (about 20 rings)
- 1 cup collagen powder (or egg white powder)
- ½ teaspoon salt
- 2 teaspoons apple pie spice or cinnamon
- ¼ cup raisins
- 4–6 tablespoons water, as needed
Instructions
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Line a 9-inch square pan with parchment paper and set aside.
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In a high-powered food processor, pulse the almonds and cashews until chopped. Add the dates and dried apples, then pulse until the mixture is combined but still slightly coarse.
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Add the collagen (or egg white) powder, salt, apple pie spice (or cinnamon), and raisins. Process until the mixture comes together. Add water one tablespoon at a time until the dough holds together and is evenly combined.
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Press the mixture firmly into the prepared pan. Refrigerate for at least an hour to set. Remove and cut into 15 bars (approx. 5 by 3).