Weightloss Strawberry and Dates Crumble Bars

Fat Burning Strawberry Crumble Protein Bars are the perfect treat for Autumn and winter season, especially as it gets cold we tend to stay indoors a shock up with a cuppa and telly.  I have created the perfect snack bar made with Tranquillity 360 Fitness Slimming Protein powder to a soft crust strawberry filling inside and a crunchy crumble on top. These bars are a great way to make a quick and easy strawberry snacks that will help your burn fat and that everyone truly enjoy.
We all have being there with eating comfort food, but image eating something you truly enjoy but helps you to burn fat while at it, that remarkable!! Plus, you also get a chance to get in some fibres, minerals and protein, to go with the fat burning benefits of green tea and Acetyl-L-Carnitine, CLA, Green Tea and Acai Berry.
Ingredients
Crust

• 1/4 cup (25g) chick-peas flour
• 1/2 cup (50g) rolled oats
• ½ cup (50g) Tranquillity 360 Fitness Slimming Protein Powder
• 1/4 cup (50g) light brown cane sugar
• 1/2 tsp (2g) baking powder
• 1/2 cup (113g) peanut butter, room temperature
• 1 tsp (5g) vanilla extract

 
Strawberry and Dates Filling

• 5 oz (150g) fresh/frozen strawberries
• 1/4 cup (25g) pitted dates pre-soak in 20ml water
• 1/2 tbsp (4g) corn-starch
• Zest from a lemon

 
Method

1. Preheat oven to 350F (180C). Slightly grease an 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
2. In a bowl, combine chick-peas flour, oats, brown sugar, baking powder and Tranquillity 360 Fitness Slimming Protein Powder. Add peanut butter and vanilla and stir until combined and crumbly. Set aside about 1 cup.
3. Press remaining crumb mixture into the bottom of the pan.
4. Cut strawberries in small pieces and place into a bowl. Add pre-soak dates, lemon zest and corn-starch and toss to coat. Spread the strawberries over the crust.
5. Sprinkle the reserved cup of crumb mixture over the strawberries.
6. Bake for 30-40 minutes or until lightly browned. Cool completely.

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