PISTACHIO + RASPBERRY CRISPY Squares with Vanilla Chai Protein

These crispy bars are a deliciously wholesome treat that blend creamy nut butter, puffed rice, and vibrant freeze-dried raspberries into a perfectly chewy, crunchy bite. Naturally sweetened and packed with our Vanilla Chai Protein powder and hemp seeds, they strike the ideal balance between nourishing and indulgent. Finished with a silky layer of dairy-free white chocolate and a sprinkle of tart raspberries, these no-bake bars are as beautiful as they are satisfying — perfect for a post-workout snack, afternoon pick-me-up, or a freezer-friendly dessert.

RECIPE

Prep time: 15 minutes
Cool time: 1-2 hours
Yield: 9 squares
Category: dessert, sweets
Recipe by: Amy Lanza

Ingredients

• 2 heaping cups (60g) puffed rice cereal
• 1/4 cup (30g) Vanilla Chai Protein powder
• 1/8 cup (25g) hulled hemp seeds
• A pinch of salt
• 1/4 cup (30g) crushed pistachios
• 1/8 cup (10g) freeze-dried raspberries, crushed (plus extra)
• 1/4 cup (60g) smooth runny tahini
• 1/4 cup (60g) smooth cashew butter
• 60ml maple syrup or honey
• 1 Tbsp + 1 tsp coconut oil, divided
• 1/4 cup (60g) dairy-free white chocolate

Directions

1. Line a 6-inch/15-cm square dish with parchment paper.
   
   
2. In a large mixing bowl, add the puffed cereal, protein powder, hemp seeds, salt, pistachios and raspberries. Stir well to combine.
   
   
3. Add the tahini, cashew butter, maple syrup and 1 Tbsp coconut oil to a saucepan and warm gently to combine.
   
   
4. Pour into the puffed cereal mix and stir really well.
   
   
5. Press down into the tin to make a compact base layer. Pop in the fridge while you prepare the topping.
   
   
6. Add the white chocolate and 1 tsp coconut oil to a heatproof bowl and warm over a pan of simmering water to melt (or use a microwave).
   
   
7. Pour the chocolate over the base and spread out. Sprinkle over more freeze-dried raspberries and return to the fridge for 1-2 hours until set solid.
   
   
8. Remove from the tin and use a sharp knife to slice into 9 squares.
   
   
9. Enjoy and keep leftovers in the fridge for up to 1 week in a sealed container or in the freezer for 1 month. Allow to defrost before eating.