Cookies and cream no bake blondies

What we  put in  THE BLONDIES:

  2 scoops ProtoLyte® Peanut Butter Cookies & Cream

 1.5 cups oat four or blended oats 

 4 tbsp coconut flour

 1/4 stevia or sweetener of choice 

8 tbsp natural almond butter or nut butter of choice

 1/4 sugar free maple syrup 1/2 cup almond milk 1 tsp vanilla 1 tsp of pink salt 1 tsp of cinnamon 

MAKING THE FROSTING: 

227g fat free Greek yogurt 8g sugar free pudding mix - cheesecake flavor 

1/8 cup stevia 

TOPPINGS: 20g Oreo thin bites 18g powdered peanut butter   

 Combine blended oats or oat flour with coconut flour, ProtoLyte® protein, sweetener, cinnamon and vanilla.  In a separate container, combine nut butter and syrup and heat on low, on the stove top or in 20 second increments in the microwave to soften. Combine dry ingredients and nut butter mixture, and add almond milk, developing a dense fudge like mixture. Additional splashes of almond milk may be needed, however the more dry the mixture the more dense the blondies will be. Pat mixture into a greased or lined 9x9 dish and refrigerate. Over night is best, however 10 minutes in the freezer can suffice if desired immediately. After hardening, top with frosting, drizzle powdered peanut butter and sprinkle oreos.

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