serves
8
prep time
40-45mins
setting time
30mins
protein
9.1g
fat
20.4g
carbs
29.5g
calories
369
| BASE: | |
|---|---|
| 1/4 cup | Almond butter, full fat |
| 1/4 cup | Macro Mike Sweet Original Almond Butter Powder |
| 1/3 cup | Coconut oil, melted |
| 3/4 cup | Cacao powder |
| 1/3 cup | Maple syrup |
| 3 tbsp | Macro Mike Cookie Dough Protein Powder |
| 2 tbsp | Coconut flour |
| 1 tsp | Vanilla |
| Pinch of sea salt | |
| CENTRE: | |
|---|---|
| 1/3 cup | Vegan cream cheese |
| 3 tbsp | Maple syrup |
| 1/3 cup | Coconut cream |
| 1/3 cup | Blueberries, freeze dried |
| 1 1/2 scoops | Macro Mike Blueberry Muffin Protein Powder |
| 1 tsp | Vanilla |
| Pinch of sea salt | |
| TOPPING: | |
|---|---|
| 1 1/2 cups | Vegan chocolate chips |
| 1 tbsp | Coconut oil |
- For the base, combine all ingredients in a food processor or bowl until dough forms.
- Press into lined loaf pan.
- For the centre, blend all ingredients together until smooth, except the blueberries.
- Once combined, stir in the blueberries and spread evenly over base.
- For the topping, melt ingredients together until smooth.
- Freeze until set then cut into bars.
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