Raw Peanut Butter Protein Bars

If you're anything like me and you need to nibble on something as soon as you get out of bed, here's one for you.

Often those store-bought bars are full of artificial ingredients that you don't even know what they are, and not to mention full of sugar.

But with a few ingredients you can make your own, without even having to turn on the oven!

Raw peanut butter protein bars are a nutritious snack option for those seeking a quick boost of energy. Packed with all-natural ingredients, these bars offer a heavenly combination of the rich and creamy flavour of peanut butter with the added benefits of protein.

The raw nature of these bars ensures that the nutrients are preserved, providing a wholesome snack option that is free from any additives or artificial sweeteners. Whether enjoyed as a pre-workout snack or as a guilt-free indulgence, raw peanut butter protein bars are the perfect way to fuel your body with the delicious taste of peanut butter while satisfying your protein needs.

My recommendation is to always opt for a homemade peanut butter, just blending peanuts for a longer time until it becomes smooth and buttery, so you can skip those sugary spreads claiming to be peanut butter.

Another advice of mine is to be careful about picking your protein powder, as they can often be full of calories, but not protein. So if you're looking to rather stay in calorie deficit, be aware of the nutritional values!

Combine oat flour, protein powder of your choice, peanut butter, honey and milk.

Add in 2 tablespoons of flaxseeds and sliced almonds, then press into a lined casserole dish.

Refrigerate for 1 hour, then cut them into bars.

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Vanilla No-Bake Cheesecake

Yield: 12

Ingredients

Base

• Biscuits - 500 g
• Butter - 150 g
• Milk - 30 ml

Cream

• Cream cheese - 400 g
• Sour cream - 200 g
• Whipping cream - 150 ml
• Gelatin - 7 g
• Water - 2 tablespoons
• Vanilla sugar - 20 g
• Icing sugar - 150 g

Instructions

1. Ground biscuits in a food processor and combine with melted butter and milk, then press it over the bottom and sides of a lined baking mould. Place in a refrigerator to harden.
2. Combine gelatin with 2 tablespoons of water and leave for 10 minutes.
3. With a mixer beat cream cheese with vanilla extract and icing sugar until smooth, then add whipping cream and mix until stiff peaks.
4. Now add in sour cream and melted gelatin and mix shortly until incorporated, then spread the cream over the base and refrigerate overnight.