PEANUT BUTTER AND JELLY PROTEIN BARS✨ by @olivia.adriance
the creative juices have really been flowing lately and I could not have imagined these gluten, dairy, and refined sugar-free pb&j protein bars coming out any better! This is an idea I’ve been dreaming up because both my assistant and I have been craving peanut butter and jelly sandwiches and I wanted to create a protein-prioritized treat to keep the craving going! I hope you love them as much as we do 🤍
Crust: 3/4 cup cashews, walnuts, or almonds 1/2 cup gf rolled oats 1/3 cup protein powder 3 large pitted dates, softened (soaked in hot water for 10 min) 4 tablespoons melted coconut oil Peanut Butter Layer: 3/4 cup creamy peanut butter 1/3 cup maple syrup 1 tablespoon melted coconut oil 1 teaspoon vanilla 1 scoop unflavored collagen 1/4 teaspoon sea salt Jelly layer: 16 oz frozen mixed berries 1/3 cup orange or lemon juice 1 1/2 tablespoons chia seeds 1 scoop unflavored collagen 1 1/2 tablespoons arrowroot starch
Make the crust: Add all of the crust ingredients to a food processor and process until it comes to a sandy consistency and starts to ball up. Press the crust mixture into a parchment-lined 8x8 baking pan. Refrigerate while you make your other elements. Make the peanut butter layer: Add all of the pb layer ingredients to a bowl and stir until smooth. Add the mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 1-2 minutes to thicken. Remove from heat and allow to cool for 5 minutes before pouring and smoothing on top of the crust. Refrigerate while you make the jelly. Make the jelly topping: Add the berries and juice to a small saucepan over medium high heat and bring to a gentle boil. Boil for 2-3 minutes, breaking up the berries as you go. Add the chia seeds and collagen and cook for 2-3 more minutes. Add the arrowroot starch and cook for another minute, allowing the berries to thicken. Set aside to cool fully below you pour on top of the peanut butter layer. Chill the bars in the fridge for 4 hours before slicing. Enjoy! (These keep well in the fridge for 4-5 days)
