Peanut Crunch Bars
1 tbsp Pure Honey
1 tsp vanilla extract
½ cup low fat cottage cheese
½ tsp cinnamon
¼ cup water
1 cup all natural peanut butter (chunky) or almond butter
5 scoops (equal to 125g) Vanilla protein powder
½ cup oat flour
¼ cup sliced Almonds
Add honey, vanilla, cottage cheese, cinnamon and water to a food processor or blender and puree until smooth. Transfer to a mixing bowl along with peanut butter. Stir to combine.
Add the protein powder and stir to combine. Add the oat flour and stir to combine again. Using a baking pan 9X9, for measuring, pull out a piece of plastic wrap about 2 times the length of the pan.
Then cover the baking pan with the wrap, allowing the extra plastic length to hang over the edge of the pan. Scoop the mixture above onto the plastic wrap inside the pan.
Next lift the corners of the extra plastic wrap and fold over the top of the mixture. Spread out the mixture with a spatula, making sure it fills the pan and that there’s a layer of plastic wrap above and below the bars.
Next, uncover the top of the bars and press the sliced almonds onto to the top of the bars. Chill in fridge for 2 hours.
Cut into 2×2 bars
One 2×2 bar contains