1 1/2 cups almonds
1 1/2 cups pecans
1 cup shredded coconut or almond flour
1/4 cup sunflower seeds
1/3 cup Swerve Sweetener
1/3 cup vanilla whey protein powder OR collagen protein powder
1/3 cup peanut butter
1/4 cup butter
1/4 cup water
1 1/2 cups pecans
1 cup shredded coconut or almond flour
1/4 cup sunflower seeds
1/3 cup Swerve Sweetener
1/3 cup vanilla whey protein powder OR collagen protein powder
1/3 cup peanut butter
1/4 cup butter
1/4 cup water
Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely.
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