Ingredients
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150 g Almonds
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100 g Raw cashews
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50 g Coconut flakes
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10 Soft dates
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70 g Creamy peanut butter
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1 Hi protein Brownie shake
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40 ml Milk
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Directions
- Prepare a cake mold with dimensions around 20×20 cm and line it with parchment paper.
- Put all the ingredients for the base layer in a food processor and chop until you get a sticky, compact mixture.
- Transfer it to the mold, press it into the bottom, and flatten using a spoon or flat glass.
- In the same food processor (no need to wash it) or blender, put the ingredients for the raspberry layer and chop until you get a smooth, thick cream.
- Apply the cream onto the base layer, smooth it out, and sprinkle with chopped almonds, pumpkin seeds, cashews, coconut…
- Freeze for about 30 minutes until the top layer sets, then cut into squares and serve.
Serving: Keep the squares in the refrigerator or freezer, but serve after 15 minutes at room temperature.
Tip: The ingredients are sufficient for about 16 protein squares.
