Servings: 6 | 28g carbs | 15g fats | 20g protein

MAKING 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

       

      1. Combine blended oats or oat flour with coconut flour, ProtoLyte® protein, sweetener, cinnamon and vanilla. 

      2. 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.

      3. 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.

      4. 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.

      5. After hardening, top with frosting, drizzle powdered peanut butter and sprinkle oreos.

       

          

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