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1
Begin by making the white chocolate: melt the cacao butter in a double boiler.
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2
Once melted, stir in the 1 tbs coconut oil and mix until fully combined.
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3
Add in the 1/3 cup sugar and stir until dissolved, remove from heat.
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4
Stir in the vanilla extract and salt and pour into molds, baking sheet or pan to solidify. You can cool the white chocolate in the fridge or freeze until solid.
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5
Once white chocolate is solid, break into small piece and set 1/2 cups aside for later.
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6
In a large bowl combine the flour, protein powder, sugar and sea salt.
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7
In a medium microwave safe bowl add the peanut butter and honey, heat for 30 seconds and mix until evenly combined.
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8
:Add the honey/peanut butter mixture to the large dry ingredients bowl and stir until fully combined.
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9
Slowly add almond milk, until a thick dough is formed. Gently fold in the raspberries. You can either use them whole or crumble them. Add the white chocolate last and mix until just combined.
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10
Spread the dough into a cookie sheet lined with parchment paper so that it forms an even layer and refrigerate for at least 1 hour before cutting into 12 bars.
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11
Store bars in an airtight container in the fridge for maximum freshness.
