Peanut butter and raspberry jam were meant for each other. Add in white chocolate and they’re even better! Put them all together and you get these healthy white chocolate raspberry peanut butter bars.
Grocery shopping is one of my favorite hobbies. Going 3-4 times a week is normal for me. You never know what you’ll find just by taking an extra minute to peruse the aisles. Here’s a tip – most people don’t even realize they’re doing it – don’t just look at the items on the shelves at eye level. Amazing treasures are stocked on the shelves high and low! It’s what the stores want you to buy that they put at eye level.
A few years back I found a peanut butter swirled with raspberry and white chocolate ribbons and it was AMAZING! The company that made it still exists, but that particular flavor is no longer made. As unfortunate as that is, the distinct flavor combination did inspire these delicious, peanut butter-y cake bars!
Yields 8 squares
Reduced Fat; Low Carb; Low Sugar; Gluten Free
25 minPrep Time
15 minCook Time
40 minTotal Time
- 2 Tbsp chia seeds
- 1 cup raspberries (if using frozen, defrost first)
- Optional – 1 Tbsp water (only needed if using fresh raspberries)
- ½ cup oats – measured then blended to flour
- 23 grams (~1/2 cup) unflavored whey protein powder
- ½ cup powdered peanut butter (i.e. PB2)
- ½ tsp baking powder
- 1 Tbsp cornstarch
- 1 Tbsp granulated sweetener of choice
- ¼ tsp salt
- ¼ cup liquid egg whites
- 2 Tbsp applesauce
- 1 Tbsp coconut oil
- ½ tsp vanilla extract
- ¼ cup white chocolate chips
- For the jam: grind the chia seeds in a food processor or blender until they become close to a flour consistency.
- Mix the ground chia seeds with the raspberries.*Note: if using frozen raspberries, keep the liquid from the defrosted berries and mix all with the chia seeds. If using fresh berries, add the water when mixing berries and seeds.
- Refrigerate seed/berry mixture for at least an hour to allow the mixture to turn to jam consistency.
- For the cake: preheat oven to 350 F. Grease or line a 9” X 5” loaf pan with parchment paper.
- Measure out oats, then blend in a food processor or blender until oats become a flour consistency.
- In a medium sized bowl, combine the oat flour with protein powder, powdered peanut butter, baking powder, cornstarch, sweetener, and salt.
- In a small bowl, combine the egg whites, applesauce, coconut oil (in liquid state), and vanilla extract.
- Pour wet ingredients into flour mixture. Stir together until fully incorporated.
- Fold in white chocolate chips.
- Pour in cake dough.
- Spoon ¾ of jam on top of cake dough, then using a knife and swirling motions, swirl the jam into the dough.
- Bake for 15 min. or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely, then drizzle remaining jam on top of cake.
- Slice cake into 8 square and get ready to eat!