CBJ bars

Cashew butter and PB&J are two of my favorite comfort foods and these bars combine the two perfectly! 

They are gluten free, dairy free, high in protein, and have no added sugar. 

Enjoy! 

Crust:

• 
  

2 cups oat flour

• 
  

10 pitted medjool dates (soaked) 

• 
  

2 TB date water

1. 
   

Soak your dates in warm water for 10 minutes and then drain them (keep the water because you use it throughout the recipe).

1. Blend the dates, oat flour, and date water in a blender or food processor until the mixture gets dough-like and sticky.

2. Spread the dough in the bottom of a pan lined with parchment paper and chill in the freezer for 10 minutes. 

Filling

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1/2 cup nut butter (I used cashew)

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3 scoops Tonic Products unflavored collagen protein (66g is the equivalent if you use a different protein) 

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4 TB date water

1. 
   

Mix ingredients together and then spread filling on top of the crust in an even layer 

1. 
   

Chill in the freezer for 10 minutes 

Topping

1. 
   

Either purée a cup of your fruit (I used strawberries) or use your favorite Jam/jelly and spread a thin layer on top of the filling. 

1. 
   

Sprinkle with oats and chill in the freezer for 30 minutes. Then transfer to the fridge for storing.