Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Peanut butter raspberry protein squares https://www.metro.ca/userfiles/image/recipes/protein-bar-11813.jpg PT10M PT00M PT10M
Preparation:In a large bowl, mix together peanut butter, partially thawed raspberries, coconut flour, flax, chia and hemp blend, stevia and vanilla until well combined. Transfer mixture into a parchment lined 8x8 inch baking pan. Press with fingers or spatula into an even layer. Add chopped chocolate and coconut avocado oil to a small bowl. Microwave in 30 second increments, stirring each time. Scrape melted chocolate onto peanut butter base layer. Lift and rotate pan to allow chocolate to naturally spread into an even layer. Let set uncovered in the fridge for 30 minutes before slicing. Slice into 16 equal squares. Store chilled in an airtight container.Makes 16 squaresSource : Metro
16
0 0 0 0
1 cup (250 ml) Fatso Crunchy salted caramel peanut butter 1 cup (250 ml) frozen raspberries, partially thawed 1/2 cup (125 ml) coconut flour 1/4 cup (60 ml) Life Smart flax seeds, chia and hemp seed blend 1 tablespoon (15 ml) stevia sweetener 1 teaspoon (5 ml) pure vanilla extract Topping:: 1 bar Selection 85% dark chocolate, chopped 1 tablespoon (15 ml) Irresistible coconut oil 1 tablespoon (15 ml) Irresistible avocado oil
Peanut butter raspberry protein squares

Peanut butter raspberry protein squares

Rate this recipe
0 Vote
16
Desserts
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 ml)
    Fatso Crunchy salted caramel peanut butter
  • 1 cup
    (250 ml)
    frozen raspberries, partially thawed
    You might like:

    Flyer Deals  (2)
    RASPBERRIES OR GOLDENBERRIES

    RASPBERRIES OR GOLDENBERRIES

    $3.99 ea.

    170 g, PRODUCT OF U.S.A. OR MEXICO or 200 g, PRODUCT OF COLOMBIA


    RASPBERRIES OR GOLDENBERRIES

    RASPBERRIES OR GOLDENBERRIES

    $3.99 ea.

    170 g, PRODUCT OF U.S.A. OR MEXICO or 200 g, PRODUCT OF COLOMBIA


  • 1/2 cup
    (125 ml)
    coconut flour
  • 1/4 cup
    (60 ml)
    Life Smart flax seeds, chia and hemp seed blend
  • 1 tablespoon
    (15 ml)
    stevia sweetener
  • 1 teaspoon
    (5 ml)
    pure vanilla extract

  • Topping::
  • 1 bar
    Selection 85% dark chocolate, chopped
    You might like:

    Flyer Deals  (3)
    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    Irresistible coconut oil
  • 1 tablespoon
    (15 ml)
    Irresistible avocado oil
Imprimer ma sélection

Preparation

Preparation:

In a large bowl, mix together peanut butter, partially thawed raspberries, coconut flour, flax, chia and hemp blend, stevia and vanilla until well combined. Transfer mixture into a parchment lined 8x8 inch baking pan. Press with fingers or spatula into an even layer. Add chopped chocolate and coconut avocado oil to a small bowl. Microwave in 30 second increments, stirring each time. Scrape melted chocolate onto peanut butter base layer. Lift and rotate pan to allow chocolate to naturally spread into an even layer. Let set uncovered in the fridge for 30 minutes before slicing. Slice into 16 equal squares. Store chilled in an airtight container.

Makes 16 squares

Source : Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.