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Peanut butter raspberry protein squares
2022-01-11
https://www.metro.ca/userfiles/image/recipes/protein-bar-11813.jpg
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PT00M
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Preparation:In a large bowl, mix together peanut butter, partially thawed raspberries, coconut flour, flax,
chia and hemp blend, stevia and vanilla until well combined. Transfer mixture into a parchment
lined 8x8 inch baking pan. Press with fingers or spatula into an even layer.
Add chopped chocolate and coconut avocado oil to a small bowl. Microwave in 30 second
increments, stirring each time. Scrape melted chocolate onto peanut butter base layer. Lift and
rotate pan to allow chocolate to naturally spread into an even layer.
Let set uncovered in the fridge for 30 minutes before slicing. Slice into 16 equal squares. Store
chilled in an airtight container.Makes 16 squaresSource : Metro
16
Metro
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1 cup (250 ml) Fatso Crunchy salted caramel peanut butter
1 cup (250 ml) frozen raspberries, partially thawed
1/2 cup (125 ml) coconut flour
1/4 cup (60 ml) Life Smart flax seeds, chia and hemp seed blend
1 tablespoon (15 ml) stevia sweetener
1 teaspoon (5 ml) pure vanilla extract
Topping::
1 bar Selection 85% dark chocolate, chopped
1 tablespoon (15 ml) Irresistible coconut oil
1 tablespoon (15 ml) Irresistible avocado oil
Peanut butter raspberry protein squares
16
Desserts
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME
Ingredients
-
1 cup
(250 ml)Fatso Crunchy salted caramel peanut butter
-
1 cup
(250 ml)frozen raspberries, partially thawed
-
1/2 cup
(125 ml)coconut flour
-
1/4 cup
(60 ml)Life Smart flax seeds, chia and hemp seed blend
-
1 tablespoon
(15 ml)stevia sweetener
-
1 teaspoon
(5 ml)pure vanilla extract
-
Topping::
-
1 bar
Selection 85% dark chocolate, chopped
-
1 tablespoon
(15 ml)Irresistible coconut oil
-
1 tablespoon
(15 ml)Irresistible avocado oil
Preparation
Preparation:
In a large bowl, mix together peanut butter, partially thawed raspberries, coconut flour, flax, chia and hemp blend, stevia and vanilla until well combined. Transfer mixture into a parchment lined 8x8 inch baking pan. Press with fingers or spatula into an even layer. Add chopped chocolate and coconut avocado oil to a small bowl. Microwave in 30 second increments, stirring each time. Scrape melted chocolate onto peanut butter base layer. Lift and rotate pan to allow chocolate to naturally spread into an even layer. Let set uncovered in the fridge for 30 minutes before slicing. Slice into 16 equal squares. Store chilled in an airtight container.
Makes 16 squares
Source : Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
