INGREDIENTS
Base
- 6 tbsp white chocolate peanut butter
- 2 tbsp almond milk
- 3 tbsp sugar free or regular sticky syrup of choice
- 1/3 cup almond flour
- 1/3 cup oat flour
- 2 tbsp granulated sweetener
- 1/8 tsp salt
- 2 tbsp white chocolate chips
Frosting
- 6 ounces greek yogurt cream cheese room temperature
- 1/3 cup powdered sugar
- 2 tbsp white chocolate chips melted
Other
- 1/4 cup dried cranberries
INSTRUCTIONS
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In a small microwave-safe bowl, stir together the peanut butter, almond milk, and syrup. You may need to microwave it for 5-10 seconds if peanut butter is stiff. Set aside.
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In a mixing bowl, stir together the almond flour, oat flour, salt and granulated sweetener. Stir in the peanut butter mixture until a dough forms. Fold in white chocolate chips. Press the dough into a 6x6 inch pan lined with parchment paper. Bake for 6 minutes.
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Let cool before preparing your frosting.
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Whisk together the room temperature cream cheese and powdered sugar. Stir in melted white chocolate. Evenly spread the frosting over the base, sprinkle with dried cranberries and place the pan in the fridge for 2 hours before cutting into 8 triangles and serving.
