Oh so divine…
Katie Crokus’ Infamous PB Cup Cake Bars!
Fudgey, dense, peanut buttery Katie Crokus infamous, PB Cup Cake. I call them “Bars” because that’s how I like to eat them. They make such a great post workout quick to grab snack, or dessert especially if you add a little whipped cream, berries and another drizzle of COCOA BAR IN A JAR on top. The ingredients are on point and although a decadent feeling snack, they chalk full of only the good stuff making indulging a breeze. I also make mine dairy free using a Silk plain soy yogurt if that’s your thing, too!
•150g oat flour (or 160 grams of quick oats ground into a flour in a high speed blender)
•16g Powdered Peanut Butter ⠀
•144g swerve or erythritol ⠀
•1 tsp baking powder⠀
•1/4 tsp salt⠀
•1 tsp vanilla⠀
•added stevia if you like yours extra sweet like me!
•80g CBJ peanut butter cup⠀
•113g 0% greek yogurt or non-dairy alternative
•150g egg whites⠀
•90 ml water (I add 120 grams of water for a moister/fudgier texture)
Blend for 1-2 min with hand mixer or blender on med-high speed until a smooth, fluffy batter forms.
Pour into 8×8 lined dish and cook at 350 for 30-35 min until firm but not too firm (I like mine soft in the middle and a little underbaked for that brownie feel)
Let cool completely and slice into 6 HUGE ‘bars’ (121g) store extras in the fridge!
Macros: 192 cals/22C/6F/11P