Peanut Butter Protein Blondies
It's no-bake season for all clean treats! When it's too hot to turn the oven on, but you're craving a sweet indulgence, you get creative. Behold, a Peanut Butter Protein Blondie, topped with an espresso and chocolate frosting, and finished with some crushed peanuts and a sprinkle of sea salt for good measure!
Straight to the recipe below........
½ cup gluten free oat flour
1 cup coconut flour
½ cup PB2
2 scoops vanilla protein powder
pinch sea salt
1 cup natural runny peanut butter
1/4 cup pure maple syrup or honey
1 tsp vanilla extract
1 TBSP unsweetened almond milk, or any milk of choice
½ cup chopped salted peanuts
¼ cup melted coconut oil
2 TBSP instant decaf coffee
3 TBSP cocoa powder
2 TBSP chocolate protein powder
Line an 8 x 8 baking dish with parchment paper set aside. In a large mixing bowl, combine flour, protein powder, PB2, sea salt and mix well. Add in the peanut butter, sweetener, vanilla and milk.
Mix very well until fully incorporated, with hands. Transfer to lined baking tray and press firmly in place. Place in fridge.
For frosting, melt coconut oil and add in dry ingredients. Mix well. It may get grainy from the protein powder, which is fine. Just spread onto bars evenly, if it appears lump, that’s ok, it’s just rustic! Cover in crushed peanuts, and press peanuts into topping.
Refrigerate until firm. Once firm, slice and store in freezer!
These treats have a really rich and dense texture, with a bit of sweetness, a bit of saltiness and a distinct crunch. They feel like they'd be okay to eat in the morning for breakfast because of the espresso glaze, which is fine by me.