| NO BAKE RASPBERRY CRUMBLE BARS |
It's mandatory that I have treats stocked in my freezer at all times. They come in handy when I need a quick pre-workout (hello quick carbs!), or when I need an afternoon pick me up. Plus if we can boost 'em with some protein then you're basically a genius snacker whose blood sugar & sweet tooth found a sure way to be besties.
While you could keep these in the fridge, they will be really soft and you'll likely need more of a plate and fork type situation when you go to enjoy them. I prefer the hand eating approach, which means I keep them frozen until about 10 minutes before I want to eat one!
Recipe makes 8 bars
Macros per bar:
184 cals - 4g fat - 26g carbs - 11g protein
Ingredients, Raspberry Layer
1 1/2 cup frozen raspberries
1 tbsp chia seeds, I like the probiotic ones from Prana! (Save 15% using affiliate code: EVANNRYAN)
Base Layer
2/3 cup + 2 tbsp peanut butter powder
1 1/2 cups sprouted oat flour (blend 1 1/2 cups oat to a flour)
3 tbsp maple syrup
Top Crumble
2 tbsp sprouted oat flour
2 tbsp sprouted oats
1 tbsp peanut butter powder
1 tbsp maple syrup
Recipe
Add the raspberries to a sauce pan and bring to medium low heat. Cook until you can easily smash the raspberries with the back of a spatula.
Once raspberries are mashed, remove from heat and stir in chia seeds.
Add raspberry/chia mixture to a bowl and place in the fridge to cool and gel together like a jam, 10-20 minutes.
Make the base by adding to a mixing bowl: 2/3 cup + 2 tbsp peanut butter powder + 1/3 cup water. Whisk together forming a smooth peanut butter. You may need to add up to 1/3 cup more water to reach peanut butter texture.
Add 1 1/2 cups oat flour, 3 tbsp maple syrup, and a pinch of salt. Mix well forming a dough.
Press the dough into a square. You can do this into a parchment lined pan or simply on a parchment lined baking tray or flat plate.
Pour the raspberry jam over the peanut butter square and smooth from edge to edge. Set aside.
To a small bowl add the crumble ingredients: 2 tbsp oats, 2 tbsp oat flour, 1 tbsp peanut butter powder, 1 tbsp maple syrup, and 1-2 tsp water. Mix well forming a sticky crumble.
Spread the crumble across the top of the raspberry layer.
Place the finished bar in the freezer to firm really well, 3-4 hrs.
Once firm, slice into 8 squares.
Keep the squares in an airtight container in the freezer.
When ready to eat remove a bar from the freezer 10 minutes before serving.
Enjoy!
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Peanut Butter Cups from the Top 100 High Protein Vegan Recipes Ebook.
