Berry Peanut Butter Protein Bars (Gluten-Free, Dairy-Free)

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You’re going to love love love these berry peanut butter protein bars! They are so rich and delicious and keep me full for hours!

Further Food Nutritionist Commentary:

Perfect for PB 'n J lovers, these berry peanut butter bars are loaded with 18g of protein from the peanut butter and collagen, making them a great snack to keep you going during an afternoon slump! Each bar carries only 17g of net carbs and 4g of sugar (from the fruit!) so you will not feel guilty or have any sugar highs/blood sugar spikes.

By Liz Lederman

Berry Peanut Butter Protein Bars (Gluten-Free, Dairy-Free)

  • Prep Time: 10-15 minutes
  • Cook Time: 20-25 minutes
  • Servings: 9

Ingredients

Crust:
1 cup oat flour
8 scoops strawberry protein powder
1/8 teaspoon salt
5 scoops Further Food Collagen Peptides 
4 tablespoons peanut butter
1/2-3/4 cup water
Topping:
3/4 cup frozen raspberries
2 tablespoons chocolate chips
1 tablespoon unsweetened shredded coconut
2 tablespoons creamy peanut butter

Instructions

1. Preheat the oven to 350 F and oil a square baking pan.
2. Mix all crust ingredients in a mixing bowl. Start with 1/2 cup water and add it little by little up to 3/4. The dough should be soft and roll into a ball without being crumbly or sticky.
3. Press the dough into the pan and bake for 20-25 minutes until edges are a little golden.
4. As the crust bakes, heat the frozen raspberries over the stove and smash with a fork. Also melt the chocolate chips.
5. Once the crust is baked let it cool for 5-10 minutes then spread the smashed raspberries over the crust, sprinkle on the shredded coconut, and drizzle on the melted chocolate and creamy peanut butter.
6. Cut into 9 bars and enjoy! Best stored in the fridge.
1. Preheat the oven to 350 F and oil a square baking pan. 2. Mix all crust ingredients in a mixing bowl. Start with 1/2 cup water and add it little by little up to 3/4. The dough should be soft and roll into a ball without being crumbly or sticky. 3. Press the dough into the pan and bake for 20-25 minutes until edges are a little golden. 4. As the crust bakes, heat the frozen raspberries over the stove and smash with a fork. Also melt the chocolate chips. 5. Once the crust is baked let it cool for 5-10 minutes then spread the smashed raspberries over the crust, sprinkle on the shredded coconut, and drizzle on the melted chocolate and creamy peanut butter. 6. Cut into 9 bars and enjoy! Best stored in the fridge.

Nutrition Information

Per Serving: Calories: 222; Total Fat: 9 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 237 mg; Potassium: 112 mg; Carbohydrate: 21 g; Fiber: 4 g; Sugar: 4 g; Protein: 18 g

Nutrition Bonus:

Vitamin C: 5%; Vitamin A: 0%; Iron: 8%; Calcium: 0%

 

Start enjoying the gut-healing benefits of our Collagen Peptides!

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