Prep time: 20 minutes

Cooking time: 20 minutes (freezing time)

Number of servings: 9

Nutrition Value 1 piece

Kcal 264

Protein 12.2g

Carbs 5.8g

Fat 19g

Baking is a great way of relieving stress and anxiety. It helps take your mind off of some of the struggles you might be going through and focus on the task at hand. These Raspberry Peanut Butter Blondies are a great lockdown treat that you can make and share with your household. They're also no-bake so are easy to make alongside cooking dinner.

High in protein and without any refined sugar, they're a great way of satisfying that sweet tooth whilst knowing you're not putting any rubbish into your body!

Blondie Ingredients

For the cream

1 sachet Pea Protein Mixed Strawberry

200g fresh raspberries

1tbsp Nutristrength coconut oil, melted

1tbsp coconut/soya yoghurt

1tbsp natural sweetener*

For the base

200g roasted peanuts

1 cup coconut flour

2-3tbsp natural sweetener*

1 tbsp Nutristrength coconut oil, melted

4tbsp almond milk

Topping

1 tbsp dairy free butter, soft

1 tbsp peanut butter

-Mix together until well combined

+ chopped peanuts

* we used erythritol

Blondie Method

1. 
   

   To make the base, combine the ingredients in a food processor and whizz for a couple of minutes until the ingredients start to form a sticky mass. Once you have this, spoon the mixture evenly into a lined mould and press down so that it’s all flat and compact.

   
   


2. 
   

   For the raspberry layer, pop the ingredients in a food processor or high-speed blender and blend for about one minute until a smooth, creamy and thick liquid forms. Pour this on top of the base and even it out with a spoon. Spread the peanut butter cream on the top and sprinkle with nuts.

   
   


3. 
   

   Place in the freezer for an hour or so to set. Slice it up and enjoy!

   
   

Don't they taste as good as they look?! Be sure to show us the photos of your blondies with #ExploreSomethingNew.