Gluten Free Salted Caramel Crunch Pretzel Bars

Gluten Free Salted Caramel Crunch Pretzel Bars

These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!

Gluten Free Salted Caramel Crunch Pretzel Bars

Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars

These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.

  • Your favorite natural peanut butte
  • Oat flour (or oats)
  • Powdered peanut butter
  • Non-dairy milk
  • Local honey
  • Vanilla extract
  • Sea salt
  • Vegan/Dairy free butter
  • Unflavored collagen
  • Gluten free pretzels
  • Your favorite Dairy free chocolate

You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.

Gluten Free Salted Caramel Crunch Pretzel Bars

How Do I Create The Layers?

The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.

Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.

Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.

Gluten Free Salted Caramel Crunch Pretzel Bars

The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.

Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.

So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.

Gluten Free Salted Caramel Crunch Pretzel Bars

These are Rich Bars!

These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).

To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.

For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.

Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).

Gluten Free Salted Caramel Crunch Pretzel Bars

Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.

I invite you to view some of my favorite gluten free recipes that you don’t want to miss!

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Gluten Free Salted Caramel Crunch Pretzel Bars

  • Author: Aimee Wera
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 1 hour + 20 minutes
  • Yield: 12 Bars 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Dessert, Snack
  • Diet: Gluten Free

Description

These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel. 


Scale

Ingredients

Bottom layer

  • 3/4 cup + 2 Tbsp peanut butter
  • 1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
  • 1/2 cup powdered peanut butter
  • 23 Tbsp non-dairy milk
  • 5 Tbsp honey
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt

Caramel Layer

  • 1/4 cup whipped vegan butter (or normal butter)
  • 2 Tbsp peanut butter
  • 5 Tbsp honey
  • 1/4 tsp vanilla extract
  • 3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
  • 1 cup pretzels crushed (Gluten free pretzels)

Top Layer

  • 1 cup pretzels
  • 2 Tbsp vegan whipped butter
  • 5 oz milk chocolate melted
  • Optional: sea salt

Instructions

Bottom layer

  1. Combine all dry ingredients in a medium-sized bowl and set aside.
  2. Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
  3. Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
  4. Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.

Caramel layer

  1. Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
  2. Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick. 
  3. Add the caramel sauce on top of the bottom layer. 
  4. Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.

Top Layer

  1. Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
  2. Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
  3. Add the crushed pretzels to the top and sprinkle a dash of sea salt.
  4. Store in the freezer, one last time for 45 minutes to 1 hour.
  5. After the bars have froze, cut them into 12 pieces and enjoy!

Notes

*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer.
*These can be made vegan if you omit the collagen and swap the honey for maple syrup. 
*The nutrition has been roughly calculated, so it is an estimate.


Nutrition

  • Serving Size: 1 bar
  • Calories: 372
  • Sugar: 23
  • Fat: 20
  • Carbohydrates: 37
  • Fiber: 4
  • Protein: 11

Keywords: No-bake, honey, dessert bars, salted caramel, salted caramel bars, dairy free bars, collagen, gluten free bars, gluten free

Vegan Peanut Butter Chocolate Glazed Donuts

Vegan Peanut Butter Chocolate Glazed Donuts

Oh baby, these gluten free donuts are moist and perfectly sweet, making them a great mid day snack or post-workout treat to pair with a protein shake since they contain only 6 grams of fat.

Before getting to the ingredients I need to stress the importance of using a donut pan for this. I recommend using a silicon one as I feel the batter doesn’t stick as much compared to tins. You could try to make this recipe using muffin tins but I can’t guarantee they will turn out as the batter may not rise enough to yield a full 6 muffins.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

Here’s What You’ll Need

  • All purpose gluten free flour
  • Cacao powder
  • Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
  • Unsweetened applesauce
  • Dairy-free milk
  • Vegan butter
  • Peanut butter
  • Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
  • Powdered sugar

For the most part, these can be whipped up at almost any time as these are ingredients you are likely to have on hand. My inspiration to make these actually came from me staring into my fridge and cupboards and sitting with an intense grin on my face contemplating what I could make…Eventually it came to me.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

This recipe will also be rather simple and straight forward to make as well since you will mainly be adding the wet to the dry ingredients. There is no fancy food processor or beaters involved, just.a good ol’ bowl, whisk, and some elbow grease.

Once the wet to the dry is added you will then load the batter into a ziplock bag and cut a small whole in it. After you will pipe the batter into the donuts and fill them all the way full. These will not rise very much so you want to get it as close to that top fill line as possible.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

While the donuts are baking away lets get to making that shiny bakery-style glaze!

Let’s Make the Glaze

Could a donut be complete without a signature glaze to complement its dense texture?

For this, all you’ll need is to mix the powdered sugar, powdered peanut butter, and milk together in a small bowl that will be big enough for dipping the donuts.

You may tweak the amount of powdered sugar the recipe calls for if you prefer a thicker icing so I would recommend increasing the powdered sugar by 2 Tablespoons. If you happen to add more milk you can also do this as well to make it less runny. I can confirm I have tested it and it has worked!

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

Once the donuts have cooled off for about 10 minutes, it’s time to lather them in the glaze.

Grab the donuts and dip them halfway in the icing and slightly turn them in a circle. Hold the donut above the bowl and let the excess icing drip for a bit and then place it on the cooling rack.

You will notice the icing will start to set on the donuts rather fast.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

When they have all been glazed I recommend storing them in an air tight container for two days max. I admit I did not store these in the fridge, so they could last longer but I was also realistic with my self control when making these..

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Vegan Peanut Butter Chocolate Glazed Donuts

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 28
  • Total Time: 43
  • Yield: 8 Glazed Donuts 1x
  • Category: Snack, dessert
  • Diet: Vegan

Description

Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!


Scale

Ingredients

For the Donuts:

  • 1 cup off all-purpose gluten free flour
  • 2 1/2 Tbsp cacao powder
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup + 2 Tbsp sweetener of choice (I used truvia)
  • 2/3 cup unsweetened applesauce
  • 1/3 cup non-dairy milk (I used cashew)
  • 2 Tbsp peanut butter
  • 3 Tbsp vegan butter
  • (optional) sprinkles to top

For the Glaze:

  • 1/3 cup powdered sugar
  • 2 Tbsp powdered peanut butter  (I used The Lion’s Choice Kit Kat kind since it had the crunchy pieces on it)
  • 1 1/4 tsp non-dairy milk

Instructions

For the Donuts:

  1. Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. I recommend using a silicon pan as the batter is less likely to stick.
  2. Add all dry ingredients into a medium-sized bowl and combine.
  3. Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
  4. Add the peanut butter and vegan butter mixture into another bowl with the rest of the wet ingredients and mix until the ingredients are combined.
  5. Add the wet to the dry and combine.
  6. Add the batter into a medium-sized ziplock bag and cut a hole in the corner of it. Then, pipe the batter into the donut tray until they are full. You will have enough batter to make 8 donuts.
  7. Bake for 22-28 minutes. Make sure you check the middle of the donut as this is likely the last place they will bake. So, when you are putting a toothpick in it I would recommend putting it in the center first.
  8. Let them cool for 10 minutes and then dip them in the glaze mixture.
  9. Top with sprinkles and store in an airtight container for 2 days.

For the Glaze:

  1. Add all the ingredients into a small bowl that is large enough to dip the donuts in. 
  2. If you prefer a thinner icing, I would a dash more of milk. Alternatively, if you would like a thicker icing, I would add less milk.
  3. Once the donuts have cooled lightly dip them halfway and twist them at the end.


Nutrition

  • Serving Size: 1 Glazed Donut
  • Sugar: 11
  • Fat: 6
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 3

Keywords: Vegan, gluten free, dairy free, donut, vegan donut, gluten free donut, healthy donut, simple recipe, icing, glaze, peanut butter, chocolate, peanut butter chocolate donut

Healthier Chocolate Chip Cookie Bars

Healthier Chocolate Chip Cookie Bars

I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!

Gluten Free Healthy Chocolate Chip Cookie Bars

The Main Reasons I Love These Bars

Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…

That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.

But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!

You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.

Gluten Free Healthy Chocolate chip cookie bars

This is what you’ll need to make these Magical Bars:

  • Almond butter and peanut butter (the drippier the better)
  • Plant based butter
  • Non-dairy milk
  • Vanilla extract
  • Honey (or maple syrup for vegan)
  • Ground flaxseeds
  • Potato Starch
  • Almond flour
  • Coconut flour
  • Oat flour
  • Sea salt
  • Non-dairy mini chocolate chips
Gluten Free Healthy Chocolate Chip Cookie Bars

It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.

You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.

Gluten Free Healthy Chocolate Chip Cookie Bars

These are a Triple Threat! They are:

Gluten Free

Dairy Free

Vegan (with one swap)

So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!

Gluten Free Healthy Chocolate Chip Cookie Bars

Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.

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Healthier Chocolate Chip Cookie Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: 9 bars 1x
  • Category: dessert
  • Diet: Gluten Free

Description

These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!


Scale

Ingredients

Wet Ingredients

  • 6 Tbsp peanut butter
  • 6 Tbsp almond butter
  • 1 Tbsp plant-based butter
  • 6 Tbsp non-dairy milk
  • 2 Tbsp Honey (maple-syrup if vegan)
  • 1 Tbsp Flaxseed
  • 1 3/4 tsp vanilla extract

Dry Ingredients

  • 8 tsp potato starch
  • 2 tbsp almond flour
  • 2 Tbsp coconut flour
  • 1/2 sifted oat flour
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup non-dairy mini chocolate chips

Instructions

  1. In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds. 
  2. Add in the remaining wet ingredients, stir, and set aside.
  3. Add all dry ingredients in a large bowl and mix until combined.
  4. Add the wet to the dry. You should have a thick and moldable dough at this point.
  5. Fold in the chocolate chips.
  6. Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
  7. Take out and let cool for 10 minutes. 
  8. This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!


Nutrition

  • Serving Size: 1 Bar
  • Calories: 297
  • Sugar: 17
  • Fat: 17
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 6
Protein Peanut Butter Chocolate Chip Banana Bundtllets

Protein Peanut Butter Chocolate Chip Banana Bundtllets

Calling all Peanut Butter and Chocolate Lovers who enjoy the fluffy banana bundtlets! These gluten-free, dairy-free, and refined sugar-free bundtlets are so fetch!

Source: Huffington Post

Yes, we are going there because this recipe makes fetch happen!

So don’t be a Regina George and say it can’t happen because it’s happening!

One bite of this will tug at your heartstrings and stun you!

…But in a good way…you know like when you see that special someone ya fancy make eyes at you

…just like that 😉

I admit when I was trying the batter I thought it was promising, but when baking gluten-free there is never a realm of certainty you enter because when you are using other flours they can either be a hit or a miss and it’s about a 50/50 shot of both.

Luckily, the main ingredients to make this most gluten-free and dairy-free bakers will have them on hand.

Get Those Bundtet Pans Ready!

You’ll need some bundtlet pans, that can be found on amazon or really anywhere online. I linked the ones I used here. I used silicon ones as these can be cleaned by the dishwasher and therefore not cleaned by me…

To make this you’ll need:

  • Gluten-Free all-purpose flour
  • Organic Local Honey
  • Coconut Flour
  • Powdered Peanut Butter
  • Natural drippy peanut butter
  • Ripe Bananas
  • Vanilla Extract
  • Dairy-free chocolate chunks

I can’t decide what I like more about these…The taste or how adorable they are!

Keep in mind you can use a standard muffin tin as well.

Where’s That Drizzle?

You can create this yummy drizzle by making my Protein Collagen Icing recipe and adding 1-2 Tbsp of cocoa powder and 1/2 Tbsp more of milk.

It is optional as these bundtlets are good on their own, especially when they are warmed up and the chocolate pockets slightly melt. That my friend is the perfect time to enjoy these!

However, if you are craving something a bit sweeter pairing my drizzle may do it for your sweet tooth.

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Protein Peanut Butter Chocolate Chip Banana Bundtllets

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 bundtlets 1x
  • Category: Dessert
  • Cuisine: Dessert, Snack
  • Diet: Low Fat

Description

You’re of high society so treat yourself to something that fits into your lush life and allows you to unwind in your palace. These Protein Peanut Butter Chocolate Chip Banana Bundtllets are perfectly-portioned and are a great go-to snack!


Scale

Ingredients

Dry Ingredients

  • 3 Ripe bananas
  • 1 cup Non-dairy milk
  • 3 eggs
  • 5 Tbsp Drippy natural peanut butter
  • 3 Tbsp Organic honey
  • 1/2 tsp Vanilla Extract

Wet Ingredients

  • 3/4 cup all-purpose gluten free flour of choice
  • 1/4 cup Coconut flour
  • 1.5 Tbsp Powdered peanut butter
  • 1 tsp Baking soda
  • 2 tap Baking powder
  • 2 scoops vegan protein powder
  • 3 Tbsp Dairy free chocolate chunks

Instructions

  1. Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
  2. Mash the 3 ripe bananas and add them into a large bowl with the eggs, non-dairy milk, peanut butter, honey, vanilla extract and give it a good mix!
  3. Sift all dry ingredients into the bowl and combine. The dough should be thick enough to clump a whisk if you put it in the mix, and if it is too drippy add more flour, if it’s too dry add in more almond milk.
  4. Chop the chocolate chunks into smaller pieces. This will make little shards of chocolate dispersing them across the entire mix and not in just one place. When done pour into the tins about 3/4 of the way full and bake for 25-30 minutes.
  5. When complete let cool for 5-8 minutes and bon appetite!
     
 

Notes

This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.


Nutrition

  • Serving Size: 1 Bundtlet W/O Optional drizzle
  • Calories: 145
  • Fat: 5
  • Carbohydrates: 18
  • Protein: 7

Keywords: Bananas, Banana bread, banana muffins, honey, gluten free, dairy free, chocolate chips

The Fluffiest Gluten-Free Banana Bread

The Fluffiest Gluten-Free Banana Bread

Long gone are the days of spongy gluten-free snacks that fall apart in your hands.

Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.

To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.

These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.

Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…

I know what you’re thinking…

It’s TRAGIC!

And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.

Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.

Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.

When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!

I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.

Try more of my Healthy Gluten Free Recipes!

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The Fluffiest Gluten-Free Banana Bread

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 Servings 1x
  • Category: Snack
  • Diet: Gluten Free

Description

Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!


Scale

Ingredients

Dry Ingredients

  • 1/2 cup vegan protein powder
  • 1/4 cup Coconut flour
  • 1 cup all-purpose gluten-free flour of choice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea Salt
  • 1/4 cup dairy free semi-sweet chocolate chips

Wet Ingredients

  • 3 Medium Spotted bananas
  • 1 Container Nancy’s non-dairy oat milk yogurt
  • 2 tsp Vanilla Extract
  • 2 Whole eggs
  • 5 Tbsp Peanut Butter
  • 3 Tbsp Honey
  • 2 Tbsp Coconut sugar
  • 1/2 cup Non-dairy milk

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
  2. Mash the bananas and add them into a large bowl and combine with the wet ingredients
  3. Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
  4. Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
  5. Bake in the oven for 40-45 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
  6. Cut into 9 Hefty Slices

Notes

You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.


Nutrition

  • Serving Size: 1 Hefty Slice
  • Calories: 285
  • Fat: 9
  • Saturated Fat: 4
  • Carbohydrates: 40
  • Protein: 11

Keywords: dessert, gluten free, dairy free, banana, peanut butter, high protein, Honey