A little holiday treat!
Make either with or without chocolate topping!
Prepared in an 8x15inch pan
Layer 1 Peanut Butter Crunch:
3 cups natural peanut butter melted
1 tablespoon vanilla
5 heaping scoops of Vanilla Whey Isolate
-I suggest Allmax Isoflex (the higher the grade the better it will dissolve in)
~3 cups of Enviro Kids Organic Koala Crisp Cereal – Cocoa Brown Rice Crisp
– Gluten free, low sodium, no artificial preservatives or additives
Prepare:
1. Using a large bowl heat the peanut butter until easily stirrable
2. Mix in the vanilla and protein powder
3. Gradually add in the cereal in portions of around 1/2cup at time, as this will make it more manageable to stir. The mixture should still be gooey.
4. Spread in 8×15 inch pan.
5. Refrigerate for +4hours
Serving sizes 20 squares at around 2x3inches
Calories: 245
Sugar 2.5grams Fibre2.5grams Protein 15grams Fat 16grams
Optional Chocolate Layer 2:
X2 Packages of Pamela’s Wheat-Free & Gluten-Free Dark Chocolate Frosting Mix
7 tablespoons of warm water
Prepare:
1. Mix packages of icing with warm water until thick and creamy
2. Spread on top of peanut butter crunch
3. Refrigerate until chocolate is set
Now this brings up your count to 280calories per serving
Sugar 7grams Fibre 2.5grams Protein 15grams Fat 17 grams
**OR I have also made this simply with 1.5 cups of chocolate chips or baking chocolate (depends on what you have access to, but sugar free chocolate chips are best, or unsweetened baking chocolate and just add Stevia), melted with 2 tablespoons of butter then whip until smooth. If it is too thick, simple add a bit of chocolate no sugar added almond milk until it creates a gooey chocolate mixture that can be poured on top!
