INGREDIENTS 

• 1 cup peanut butter (single ingredient)

• 1 to 2 Tbsp date syrup

• 1 tsp vanilla extract

• 1/2 cup oat flour

• 1/2 cup vanilla protein flour

• 2 scoops collagen peptides

• 1 to 2 Tbsp vanilla almond milk, unsweetened

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cardamom

• 1/2 tsp ground ginger

• flakey sea salt

INSTRUCTIONS 

Whisk together the peanut butter, date syrup, and vanilla extract in a large mixing bowl. Fold in the dry ingredients; mix and check the consistency. It should be thick and pliable like play-dough. Add a splash or two of almond milk as needed.

Transfer mixture to a square dish and flatten to ½ inch thickness. Top with cinnamon and sea salt flakes and cut into squares.

These are best enjoyed straight from the fridge or freezer as they soften slightly at room temperature. Keep in an airtight container in the fridge for 2 weeks or in the freezer for 3 months or longer.

Notes

Use marine collagen to make P.

Keep in an airtight container in the fridge for 2 weeks or in the freezer for 3 months or longer.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.