Coffee PB Brownie Bars

  3 Fats | 18 carbs | 11 Protein     makes: 4 servings     Time: 40 minutes

3 Fats | 18 carbs | 11 Protein

makes: 4 servings

Time: 40 minutes

KITCHEN TOOLS

  • Food Processor 

  • 8 inch round pan or 8x8 square pan for baking
  • Spatula or spoon

INGREDIENTS

Crust Ingredients

  • Cheerios or Cereal of Choice, 28 grams
  • Puffed Kamut, 16 grams
  • PB2, 12 grams 
  • Cashew or Almond Milk, 40ml 

Filling Ingredients

  • Garbanzo beans, rinsed and drained, 130 grams
  • Hershey’s Cocoa Powder, 10 grams
  • Egg, 1 large
  • Protein Powder (PEScience Ice Mocha), 1 scoop. 
  • Sugar Free Fat Free Jello (White Chocolate Flavor), 8 grams
  • Cashew or Almond Milk, 40ml 

DIRECTIONS

  1. Set the oven to 350F 
  2. Place all the crust ingredients into a food processor and process until the mixture is uniform. It’s possible that you may need to add some extra cashew or almond milk. 
  3. Scoop the mixture out on a baking dish and press it down with your fingers or a spoon. It may be a little sticky. If you wet your spoon that may help prevent it from sticking to the spoon. 
  4. Place the garbanzo beans into the food processor and process until they are broken apart. 
  5. Add the rest of the ingredients on top and process for a little bit to get everything nice and mixed. 
  6. Now place this mixture on top of the “Crust” in the baking dish. 
  7. Place in the oven and bake for 30-40 minutes. You know it’s ready when the middle no longer looks “loose” when you shake it. 
  8. Let cool for about half an hour and enjoy!