Reese's Pb Pop Tart

  • U Serves 1 Person
  • P Prep: 05:00
  • P Cook: 05:00
Reese's Pb Pop Tart

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 630

Calories from Fat 243


% Daily Values*


Total Fat 26.99

41.52%


Saturated Fat 8.52

42.60%


Polyunsaturated Fat 1.16


Monounsaturated Fat 1.38


Cholesterol 0.00

0.00%


Sodium 389.00

16.21%


Potassium 117.00


Total Carbohydrate 66.72

22.24%


Dietary Fiber 17.00

68.00%


Sugars 6.56


Protein 26.54


Vitamin A 1.00%

Vitamin C 1.00%


Calcium 15.50%

Iron 32.50%


* Nutritional Values are estimated and may vary

³ Description

This is seriously heaven in a tortilla. No joke.

² Ingredients

  •  1 oz Oat Flour (Partially Debranned)
  •  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
  •  2 fl oz Almond Milk
  •  1 serving (serving = 2 tbsp) Whole Foods Market Natural Peanut Butter
  •  1 serving (serving = 1 tortilla) La Tortilla Factory Flour Tortilla
  •  1/4 serving (serving = 3/4 cup) Kirkland Signature Greek Yogurt
  •  3/4 serving (serving = 2 tbsp) Divine Organics Raw Cacao Powder
  •  2 serving (serving = 1 packet) Sugar in the Raw Stevia in The Raw (Packet)
   

q Directions

Reese's PB Poptart

3 tbsp. oat flour
2 tbsp. coconut flour
1 tbsp. cacao powder
2 tbsp. peanut butter
1 packet stevia
2-3 tbsp. milk
1 tortilla
Mix all ingredients together in a bowl. Put in the middle of the tortilla and fold it so its like a pop tart. Cook over medium heat in a frying pan for about five minutes (make sure it doesn't burn) and flip over. Cook for another five minutes on the other side. I topped with some of my yummy chocolate sauce (recipe below ⬇). ENJOY!!!

Chocolate Sauce

2 tbsp. plain Greek yoghurt
1 tbsp. cacao
1 stevia packet
2-3 tbsp. milk (depending on consistency you would like, but it needs to be a bit thinner so you can drizzle it on).
Mix all ingredients together well. Make sure there are no lumps.

Recipe Submitted by @clean_lexie

U More Recipes By @clean_lexie:

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