Makes 16
Prep time: 15 minutes
Setting time: 1 1/2 hours
111 Calories
9.5g protein
24.9g carbohydrates
12.9g Fat
Ingredients
3/4 cup smooth peanut butter
1/2 cup rice malt syrup
2 Tbsp coconut oil
3 cups gluten-free rice puff cereal
2 scoops True WPI90 French Vanilla
2/3 cups roasted unsalted peanuts, crushed
1/2 tsp salt
For the topping
100g dark chocolate, chopped
1/4 cup roasted unsalted peanuts, finely crushed
Method
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Line a small baking tray with baking paper then place a medium pot over low heat and add in peanut butter, rice-malt syrup and coconut oil. Mix until smooth and well combined.
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Place the rice puffs, protein powder, roasted peanuts and salt into a bowl then pour over the peanut butter mixture and fold until everything is evenly coated and distributed.
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Press mixture into the baking tray then place into the freezer for an hour.
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Once first layer is set, melt the chocolate by placing it into a microwave-safe bowl and microwave in short bursts, stirring every 20 seconds until fully melted.
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Remove tray form the freezer and pour the chocolate on top, using a spatula to spread it evenly. Sprinkle over peanuts and place back into the freezer to set.
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Once set, cut into bars and enjoy! Store in an airtight container in the fridge or freezer.
