peanut butter raspberry crunch bars

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DIFFICULTY: MEDIUM
TOTAL TIME: 1 HOUR
SERVES: 9 LARGE BARS
MACROS PER BAR:

WITH PROTEIN, PEANUT BUTTER, DEHYDRATED RASPBERRIES, COCONUT OIL, DRIED BLUEBERRIES WITH A RASPBERRY MONK FRUIT DRIZZLE AND DUSTED WITH BLUE SPIRULINA

INGREDIENTS:

• 3 ½ CUPS PUFFED RICE
• 1 CUP PEANUT BUTTER
• ¼ CUP COCONUT OIL
• ½ CUP DRIED BLUEBERRIES
• ½ CUP DEHYDRATED RASPBERRIES
• ⅓ CUP HONEY
• ½ CUP PROTEIN POWDER
• 1 TSP VANILLA EXTRACT
• SEA SALT
• ¼ TSP BLUE SPIRULINA

RASPBERRY GLAZE: 

• ¾ CUP POWDERED MONK FRUIT
• 3 TBSP COCONUT OIL
• 1 TBSP COCONUT YOGURT
• 2 TBSP DEHYDRATED RASPBERRIES

DIRECTIONS:

1. LINE A RECTANGULAR BAKING PAN WITH PARCHMENT PAPER. 
2. BEGIN BY MAKING THE RASPBERRY GLAZE BY MIXING TOGETHER THE MONK FRUIT, COCONUT OIL, COCONUT YOGURT, AND DEHYDRATED RASPBERRIES. SET THIS ASIDE. THE GLAZE WILL TURN MORE PINK THE LONGER IT SITS. 
3. IN A LARGE BOWL, FIRST MIX TOGETHER THE PEANUT BUTTER, HONEY, COCONUT OIL, PROTEIN POWDER AND VANILLA. THEN POUR IN THE PUFFED RICE CEREAL, SEA SALT, DEHYDRATED RASPBERRIES AND DRIED BLUEBERRIES.
4. ADD THE MIXTURE TO THE RECTANGULAR DISH AND PRESS DOWN TIL THE BARS ARE WELL FORMED INTO THE PAN. PIPE ON THE GLAZE IN A ZIG-ZAG PATTERN AND THEN SPRINKLE WITH BLUE SPIRULINA POWDER. 
5. FREEZE FOR 40 MINUTES UNTIL HARDENED AND THEN CUT INTO BARS AND SERVE!