INGREDIENTS
- 200g oat flour (see note below)
- 60g buckwheat groats
- 300g smooth peanut butter
- 200g honey
- 70g Happy Way White Choc Raspberry Protein Powder
- 20 freeze-dried raspberries (optional)
- 180g white chocolate, roughly chopped
METHOD
- In a large bowl, combine the oat flour, buckwheat groats, peanut butter, honey, protein powder, and most of the freeze-dried raspberries (save some for garnish). Mix thoroughly until a thick, cohesive dough forms.
- Transfer the mixture to a lined 20cm x 20cm brownie tin. Press firmly into an even layer using the back of a spoon or your hands. Refrigerate for 30 minutes to firm up.
- Break the white chocolate into small pieces and place them in a microwave-safe bowl. Heat in 10–15 second increments, stirring in between, until fully melted.
- Drizzle the melted white chocolate over the refrigerated mixture using a fork. Sprinkle the reserved freeze-dried raspberries over the top. Return the tin to the refrigerator for another 20 minutes or until the chocolate is fully set, then slice into bars and serve.
NOTE
If you don’t have oat flour, simply blend rolled oats or quick oats in a food processor until finely ground.
