Go Back

Pistachio Raspberry Protein Crispy Squares

A delightful and nutritious treat that balances flavor and health, these crispy squares are easy to prepare and perfect for snacking or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 60 g puffed rice cereal Light and airy, providing the crispy base.
  • 30 g vegan vanilla chai protein Adds a protein boost and a hint of spice.
  • 25 g hulled hemp seeds Nutty and crunchy, packed with omega fatty acids.
  • 1 pinch salt Enhances flavors without overwhelming the palate.
  • 30 g crushed pistachios Adds color and delightful crunch.
  • 10 g freeze-dried raspberries, crushed Adds tartness and a burst of color and flavor.
  • 60 g smooth runny tahini Acts as a binding agent with a distinctive flavor.
  • 60 g smooth cashew butter Provides a smooth texture.
  • 60 ml maple syrup or honey Natural sweetener for mellow sweetness.
  • 1 tbsp + 1 tsp coconut oil, divided Helps with consistency and adds tropical essence.
  • 60 g dairy-free white chocolate Adds sweetness and makes the squares indulgent.

Method
 

Preparation
  1. Line a 6-inch/15-cm square dish with parchment paper.
  2. In a large mixing bowl, add the puffed rice cereal, protein powder, hemp seeds, salt, crushed pistachios, and freeze-dried raspberries. Stir well to combine.
  3. In a saucepan, combine tahini, cashew butter, maple syrup or honey, and 1 tablespoon of coconut oil, and warm over low heat until combined and smooth.
  4. Pour the warm mixture over the puffed cereal mix and stir to coat all pieces.
  5. Transfer the mixture into the lined dish and press down firmly to create an even layer. Place in the fridge.
Topping
  1. In a heatproof bowl, combine dairy-free white chocolate and 1 teaspoon of coconut oil. Melt gently until smooth.
  2. Pour the melted chocolate over the base layer and spread evenly. Sprinkle extra crushed freeze-dried raspberries on top.
Final Steps
  1. Return the dish to the fridge for 1-2 hours until the chocolate is solid and the squares are set.
  2. Remove from the tin and slice into 9 squares.

Notes

Store leftovers in a sealed container in the fridge for up to 1 week, or freeze for up to 1 month. Allow to defrost before eating. Consider substituting nut butter and adding cocoa nibs or chocolate chips for variations.