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Homemade Snickers Bars
Homemade Snickers Bars
INGREDIENTS
- 10 pitted dates
- 1/4 cup hot water
- 1/2 cup roasted rolled oats
- 2 tbsp MYPB Original Peanut Butter Powder
- 1 tsp vanilla extract
- 3 tbsp roasted peanuts
- 1/2 cup melted dark chocolate
INSTRUCTIONS
- Soak Dates: Immerse the pitted dates in hot water for 10 minutes to soften.
- Blend Dates: Blend the soaked dates into a smooth paste. Keep 2 tbsp of the paste aside.
- Prepare Oats: Lightly roast the rolled oats in a pan for 3-5 minutes until they turn golden brown.
- Combine Ingredients: Add the roasted oats to the blender with the remaining date paste, MYPB’s Original Peanut Butter Powder, and vanilla extract. Blend into a coarse paste or smooth if preferred.
- Prepare Base Layer: Grease or line a rectangular container with oil or parchment paper. Press the oat-date mixture evenly into the container and flatten it with a spatula or spoon.
- Chill Base: Refrigerate the base layer for 10 minutes to set.
- Add Caramel & Peanuts: Spread the reserved date paste over the chilled base layer, and sprinkle with roasted peanuts. Freeze for 1 hour to firm up.
- Chocolate Coating: Melt the dark chocolate using a double boiler. Once the bars are set, cut them into rectangular pieces and dip or coat each bar with the melted chocolate.
- Freeze for an additional 10 minutes to set the chocolate.
- Your homemade Snickers bars are now ready to enjoy!
Guiltfree Chocolate Magnums
Guiltfree Chocolate Magnums
INGREDIENTS
- 2 medium sized Bananas
- 1 tsp Vanilla (Optional)
- 2 tbsp MYPB’s Chocolate Peanut Butter Powder
- 1/2 cup water
Chocolate coating
- 1/2 cup or 150g chocolate
- 1 tsp coconut oil / neutral oil
INSTRUCTIONS
- 1. In a blender jar add chopped bananas, vanilla, the peanut butter powder and water.
- 2. Blend it to a smooth paste
- 3. Transfer the prepared paste to popsicle molds
- 4. Freeze for 6 hours or overnight
- 5. Melt chocolate along with coconut oil or neutral oil in a double boiler
- 6. Demold the popsicles and coat them in the melted chocolate immediately
- 7. Freeze for additional 5-10 minutes
- 8. Your Healthy Guiltfree Chocolate Magnums are ready for you to dig in!”
MYPB Peanut Butter Crackers
MYPB Peanut Butter Crackers
INGREDIENTS
- 1/2 cup Ground Rolled Oats
- 1 tbsp Baking powder
- - 1 tbsp Cinnamon Powder
Pinch of salt (Roughly 1/8th tsp)
- - 2 tbsp Monkfruit or any low calorie sweetener (Alternative 1/4 cup any sugar of choice)
Give the dry ingredients a good mix and then add MYPB’s Pure Peanut Butter Powder
- 4 tbsp MYPB Pure Peanut Butter Powder
- 1/3 cup Water
- 1 tsp Vanilla
INSTRUCTIONS
- Mix well and then add water a little at a time and make a tight dough.
- Grease the back of a spatula and press the dough or flatten it with a rolling pin.
- The dough should be about 2mm thick.
- Cut into desired shapes, poke holes so they don’t puff up.
- Preheat oven @180 for 10 minutes
Bake @180 for 25-30 minutes
MYPB Oreo Smoothie
MYPB Oreo Smoothie
INGREDIENTS
- 1 fresh banana
- 2 TBSP. MYPB original
- 1/3 cup of your choice milk (dairy milk, almond milk etc.) (150ml)
- 20 grams of granola
- 2 Oreo biscuits.
INSTRUCTIONS
- Mix the first 3 ingredients in a high-speed blender. Then garnish as desired.
MYPB Green protein + Smoothie
MYPB Green protein + Smoothie
INGREDIENTS
- 1 fresh banana
- 2 tbsp MYPB original
- 1 scoop protein powder
- 2 large handfuls of spinach
- 1 cup of your choice milk. (dairy milk, almond milk etc.) (180ml)
INSTRUCTIONS
- 1. In a high-speed blender, combine all ingredients.
- 2. Blend until smooth and creamy.
MYPB Chocolate Protein Shake
MYPB Chocolate Protein Shake
INGREDIENTS
- 1 frozen banana
- 1 cup of choice of milk (dairy, almond, etc.) (150 ml)
- 3 scoops MYPB Chocolate
- 1 scoop protein powder
INSTRUCTIONS
- Mix all ingredients in a high-speed blender. Blend until smooth and creamy.
MYPB Chocolate Ice Cream
MYPB Chocolate Ice Cream
INGREDIENTS
- 3 tbsp. of MYPB Chocolate
- 3 medium size bananas
- 2 tablespoons of cocoa powder
- ¼ cup your choice milk(50 ml)
- 1½ Choco chips
INSTRUCTIONS
- 1. Blend the first 4 ingredients in a blender until well combined. Garnish with choco chips.
- 2. Then, transfer the ice cream to a freezer-safe container, close the lid and freeze for at least one night before serving.
MYPB Peanut Butter Honey Spread
MYPB Peanut Butter Honey Spread
INGREDIENTS
- 4 Tbsp MYPB pure
- 1/3 cup honey
- 2 tbsp. water or your choice of liquid
INSTRUCTIONS
- 1. Combine all ingredients until smooth and creamy.
- 2. Spread on toast or fruit.
High protein Energy bites
High protein Energy bites
INGREDIENTS
- 1/2 cup peanuts crushed / roughly chopped
- 4 tbsp mypb.co.in Chocolate peanut butter powder
- 1 medium banana
- 2 tsp Olive oil
INSTRUCTIONS
- 1. Crush roasted peanuts and reserve about 3 tbsp of it for later
- 2. Add 4 tbsp @MYPB Chocolate peanut butter powder
- 3. Now mash a banana along with the above ingredients and form a sticky dough
- 4. Grease your palms with olive oil and if needed add a tsp of it to the dough and form bite sized balls
- 5. Coat them in cocoa powder or the remaining crushed peanuts and dig in
- 6. Store them in the refrigerator for up to a week
MYPB Banana Protein Shake
MYPB Banana Protein Shake
INGREDIENTS
- 1 fresh banana
- 1 cup milk of your choice(dairy milk, almond milk etc.) (180ml)
- 1 scoop protein powder
- 2 scoop MYPB original
INSTRUCTIONS
- Blend all ingredients until smooth and creamy in a high-speed blender.
Protein Crepe Cake
Protein Crepe Cake
INGREDIENTS For the Crepe Pancake
- 1 cup Oat flour
- 1 Medium sized egg -Water
- 1 tsp Baking soda
- 1 tbsp Sweetener of choice
INSTRUCTIONS
- 1. Mix everything well until there are no lumps. Add water little by little and check the batter consistency it should be quite thick. If you want the crepe to be more thin then add it more water
Making the Crepe’s
- 1. On a greased tawa pour the batter cover and cook just one side.
- 2. Repeat until you get enough crepe’s
- 3. Use 12 tsp Low fat Butter Ghee to grease your tawa
FILLING
- 50 grams MyPB Pure Peanut Butter Powder
- 50 grams MY PB Chocolate Peanut Butter Powder
- Mix water little by little until you get a thick consistency.
INSTRUCTIONS
- 1. Assemble the layers together by alternating the PURE PEANUT BUTTER & CHOCOLATE PEANUT BUTTER.
- 2. Once you reach the final crepe use a greased cutter or any mould to clean the edges
- 3. Remove it and top it off with another layer of CHOCOLATE PEANUT BUTTER
- 4. Dust with some Cacao powder
- 5. Cut & Serve
- Total Calories 1050
- Total Protein 75g
- Makes 4 large servings
- Great pre workout snackmeal if you are looking to build muscle.
MYPB Chocolate Shake
MYPB Chocolate Shake
INGREDIENTS
- 1 or 1 ½ scoops of MYPB chocolate peanut butter powder
- 2 tbsp. sugar
- 2 tbsp. coco chips
- 1 cup milk or water (dairy milk, almond milk etc.) (250ML)
- 1 tbsp. cocoa powder
INSTRUCTIONS
- Blend until mixed well
MYPB Oreo Smoothie
MYPB Oreo Smoothie
INGREDIENTS
- 1 fresh banana
- 2 TBSP. MYPB original
- 1/3 cup of your choice milk (dairy milk, almond milk etc.) (150ml)
- 20 grams of granola
- 2 Oreo biscuits.
INSTRUCTIONS
- Mix the first 3 ingredients in a high-speed blender. Then garnish as desired.
MYPB Green protein + Smoothie
MYPB Green protein + Smoothie
INGREDIENTS
- 1 fresh banana
- 2 tbsp MYPB original
- 1 scoop protein powder
- 2 large handfuls of spinach
- 1 cup of your choice milk. (dairy milk, almond milk etc.) (180ml)
INSTRUCTIONS
- 1. In a high-speed blender, combine all ingredients.
- 2. Blend until smooth and creamy.
MYPB Chocolate Protein Shake
MYPB Chocolate Protein Shake
INGREDIENTS
- 1 frozen banana
- 1 cup of choice of milk (dairy, almond, etc.) (150 ml)
- 3 scoops MYPB Chocolate
- 1 scoop protein powder
INSTRUCTIONS
- Mix all ingredients in a high-speed blender. Blend until smooth and creamy.
MYPB Banana Protein Shake
MYPB Banana Protein Shake
INGREDIENTS
- 1 fresh banana
- 1 cup milk of your choice(dairy milk, almond milk etc.) (180ml)
- 1 scoop protein powder
- 2 scoop MYPB original
INSTRUCTIONS
- Blend all ingredients until smooth and creamy in a high-speed blender.
MYPB Chocolate Shake
MYPB Chocolate Shake
INGREDIENTS
- 1 or 1 ½ scoops of MYPB chocolate peanut butter powder
- 2 tbsp. sugar
- 2 tbsp. coco chips
- 1 cup milk or water (dairy milk, almond milk etc.) (250ML)
- 1 tbsp. cocoa powder
INSTRUCTIONS
- Blend until mixed well
MYPB Peanut Butter Crackers
MYPB Peanut Butter Crackers
INGREDIENTS
- 1/2 cup Ground Rolled Oats
- 1 tbsp Baking powder
- - 1 tbsp Cinnamon Powder
Pinch of salt (Roughly 1/8th tsp)
- - 2 tbsp Monkfruit or any low calorie sweetener (Alternative 1/4 cup any sugar of choice)
Give the dry ingredients a good mix and then add MYPB’s Pure Peanut Butter Powder
- 4 tbsp MYPB Pure Peanut Butter Powder
- 1/3 cup Water
- 1 tsp Vanilla
INSTRUCTIONS
- Mix well and then add water a little at a time and make a tight dough.
- Grease the back of a spatula and press the dough or flatten it with a rolling pin.
- The dough should be about 2mm thick.
- Cut into desired shapes, poke holes so they don’t puff up.
- Preheat oven @180 for 10 minutes
Bake @180 for 25-30 minutes
High protein Energy bites
High protein Energy bites
INGREDIENTS
- 1/2 cup peanuts crushed / roughly chopped
- 4 tbsp mypb.co.in Chocolate peanut butter powder
- 1 medium banana
- 2 tsp Olive oil
INSTRUCTIONS
- 1. Crush roasted peanuts and reserve about 3 tbsp of it for later
- 2. Add 4 tbsp @MYPB Chocolate peanut butter powder
- 3. Now mash a banana along with the above ingredients and form a sticky dough
- 4. Grease your palms with olive oil and if needed add a tsp of it to the dough and form bite sized balls
- 5. Coat them in cocoa powder or the remaining crushed peanuts and dig in
- 6. Store them in the refrigerator for up to a week
Protein Crepe Cake
Protein Crepe Cake
INGREDIENTS For the Crepe Pancake
- 1 cup Oat flour
- 1 Medium sized egg -Water
- 1 tsp Baking soda
- 1 tbsp Sweetener of choice
INSTRUCTIONS
- 1. Mix everything well until there are no lumps. Add water little by little and check the batter consistency it should be quite thick. If you want the crepe to be more thin then add it more water
Making the Crepe’s
- 1. On a greased tawa pour the batter cover and cook just one side.
- 2. Repeat until you get enough crepe’s
- 3. Use 12 tsp Low fat Butter Ghee to grease your tawa
FILLING
- 50 grams MyPB Pure Peanut Butter Powder
- 50 grams MY PB Chocolate Peanut Butter Powder
- Mix water little by little until you get a thick consistency.
INSTRUCTIONS
- 1. Assemble the layers together by alternating the PURE PEANUT BUTTER & CHOCOLATE PEANUT BUTTER.
- 2. Once you reach the final crepe use a greased cutter or any mould to clean the edges
- 3. Remove it and top it off with another layer of CHOCOLATE PEANUT BUTTER
- 4. Dust with some Cacao powder
- 5. Cut & Serve
- Total Calories 1050
- Total Protein 75g
- Makes 4 large servings
- Great pre workout snackmeal if you are looking to build muscle.
Homemade Snickers Bars
Homemade Snickers Bars
INGREDIENTS
- 10 pitted dates
- 1/4 cup hot water
- 1/2 cup roasted rolled oats
- 2 tbsp MYPB Original Peanut Butter Powder
- 1 tsp vanilla extract
- 3 tbsp roasted peanuts
- 1/2 cup melted dark chocolate
INSTRUCTIONS
- Soak Dates: Immerse the pitted dates in hot water for 10 minutes to soften.
- Blend Dates: Blend the soaked dates into a smooth paste. Keep 2 tbsp of the paste aside.
- Prepare Oats: Lightly roast the rolled oats in a pan for 3-5 minutes until they turn golden brown.
- Combine Ingredients: Add the roasted oats to the blender with the remaining date paste, MYPB’s Original Peanut Butter Powder, and vanilla extract. Blend into a coarse paste or smooth if preferred.
- Prepare Base Layer: Grease or line a rectangular container with oil or parchment paper. Press the oat-date mixture evenly into the container and flatten it with a spatula or spoon.
- Chill Base: Refrigerate the base layer for 10 minutes to set.
- Add Caramel & Peanuts: Spread the reserved date paste over the chilled base layer, and sprinkle with roasted peanuts. Freeze for 1 hour to firm up.
- Chocolate Coating: Melt the dark chocolate using a double boiler. Once the bars are set, cut them into rectangular pieces and dip or coat each bar with the melted chocolate.
- Freeze for an additional 10 minutes to set the chocolate.
- Your homemade Snickers bars are now ready to enjoy!
Guiltfree Chocolate Magnums
Guiltfree Chocolate Magnums
INGREDIENTS
- 2 medium sized Bananas
- 1 tsp Vanilla (Optional)
- 2 tbsp MYPB’s Chocolate Peanut Butter Powder
- 1/2 cup water
Chocolate coating
- 1/2 cup or 150g chocolate
- 1 tsp coconut oil / neutral oil
INSTRUCTIONS
- 1. In a blender jar add chopped bananas, vanilla, the peanut butter powder and water.
- 2. Blend it to a smooth paste
- 3. Transfer the prepared paste to popsicle molds
- 4. Freeze for 6 hours or overnight
- 5. Melt chocolate along with coconut oil or neutral oil in a double boiler
- 6. Demold the popsicles and coat them in the melted chocolate immediately
- 7. Freeze for additional 5-10 minutes
- 8. Your Healthy Guiltfree Chocolate Magnums are ready for you to dig in!”
MYPB Chocolate Ice Cream
MYPB Chocolate Ice Cream
INGREDIENTS
- 3 tbsp. of MYPB Chocolate
- 3 medium size bananas
- 2 tablespoons of cocoa powder
- ¼ cup your choice milk(50 ml)
- 1½ Choco chips
INSTRUCTIONS
- 1. Blend the first 4 ingredients in a blender until well combined. Garnish with choco chips.
- 2. Then, transfer the ice cream to a freezer-safe container, close the lid and freeze for at least one night before serving.
MYPB Peanut Butter Honey Spread
MYPB Peanut Butter Honey Spread
INGREDIENTS
- 4 Tbsp MYPB pure
- 1/3 cup honey
- 2 tbsp. water or your choice of liquid
INSTRUCTIONS
- 1. Combine all ingredients until smooth and creamy.
- 2. Spread on toast or fruit.