White Chocolate Raspberry 'Quest' Bars

Directions

1. 1
   Begin by making the white chocolate: melt the cacao butter in a double boiler.
2. 2
   Once melted, stir in the 1 tbs coconut oil and mix until fully combined.
3. 3
   Add in the 1/3 cup sugar and stir until dissolved, remove from heat.
4. 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.
5. 5
   Once white chocolate is solid, break into small piece and set 1/2 cups aside for later.
6. 6
   In a large bowl combine the flour, protein powder, sugar and sea salt.
7. 7
   In a medium microwave safe bowl add the peanut butter and honey, heat for 30 seconds and mix until evenly combined.
8. 8
   :Add the honey/peanut butter mixture to the large dry ingredients bowl and stir until fully combined.
9. 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.
10. 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.
11. 11
    Store bars in an airtight container in the fridge for maximum freshness.