per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories from Fat 53
% Daily Values*
Total Fat 5.86
Saturated Fat 0.61
Polyunsaturated Fat 0.32
Monounsaturated Fat 0.47
Total Carbohydrate 8.25
Dietary Fiber 2.01
Vitamin A 0.42%
Vitamin C 0.17%
* Nutritional Values are estimated and may vary
Nut Butter PACKED, Protein PACKED, summer PACKED<33333
Graham PB Crust:
â€¢Â· 2 crushed whole wheat graham crackers
â€¢Â· 3 TB almond flour
â€¢Â· Â¾ scoop peanut butter whey
â€¢Â· 3 TB peanut flour
â€¢Â· Â¼ cup water
â€¢Â· 1 egg white
â€¢Â· gracious sprinkle of cinnamon
White Chocolate Marshmallow Krispy:
â€¢ 3 TB liquid vitafiber
â€¢1 TB White Chocolate PB (optional but adds white chocolate flavor!)
â€¢Â¾ cup water
â€¢1/3 cup almond milk
â€¢1 scoop vanilla whey
â€¢1 tsp xanthan gum
â€¢1 Â½ cup puffed millet
Dark Chocolate Swirl:
â€¢1 TB dark chocolate hazelnut butter (or dark chocolate PB)
â€¢2 TB almond milk
â€¢1/2 scoop chocolate whey
1.Combine all crust ingredients and bake at 375 for about 7-9 minutes or until baked completely through.
2.In a magic bullet, combine all of marshmallow Krispy ingredients except for vitaiber and puffed millet. This will be your "fluff".
3.In a small saucepan, bring your vitafiber to a boil, remove from heat, and quickly stir in "fluff".
4.Allow this mixture to cool and then combine with puffed millet.
5.Pour marshmallow mixture over graham cracker crust.
6.In the microwave melt hazelnut butter with almond milk (stirring frequently), once melted, stir in chocolate protein powder and a thick sauce should form.
7.Swirl this sauce into and on top of your marshmallow layer.
8.Place in fridge until the bars have firmed up, slice, and enjoy!
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