PB Slim Review + Peanut Butter Cream Cheese Bars
The other day I got this great little package for review from vitacost.com that contains something that may look a little familiar to you.
Yes. I was excited. I am a bonafide nut butter addict baby! And that even includes the powder forms of it. So you’re thinking PB2 right? Correct! But this is called: PB Slim. Same concept but at a better price and brought to you by the lovely vitacost folks!
And if you’re not familiar with the thought of powdered peanut butter, it’s basically peanut butter that has the oil removed hence removing a lot of fat and calories. You can reconstitute using water or milk. Or my personal favorite, you can use it baking, smoothies, or just mix in your yogurt or oats!
So the breakdown really works out very close. Same ingredients, using non gmo peanuts. Same calories, same fat, same sugar, but somehow the PB Slim has slightly more protein and slightly less carbs. And I may be nuts (hehehehehe, get it? sorry) but I actually preferred the taste of the PB Slim. Or maybe that’s just my wallet talking and not my palate.
I’m going to admit here (and I have said this previously) that I haven’t purchased PB2 in a very long time. After I found peanut flour I was blown away by the cost difference and just steered away from it. But I could definitely see some of this ending up in my cart when I’m placing an vitacost.com order.
Now about those recipes. I opened up this baby yesterday and this kinda just came together nicely. It was really easy to make, packed full of protein and I will certainly be making them again! You could add some “regular” peanut butter in there too for a richer peanutty taste – but I like the way these turned out. Slightly tangy from the cheese, dense, and a little sweet and nutty. Noms.
Most of the time when there is a layered treat like this, I’m partial to either one layer or another. Not these though. The crust and the “filling” are equally delicious. And of course these are gluten free for people that are intolerant.
I can’t say for certain how many “bars” this made. Because of the following reasons:
- I ate a portion before they were even cool.
- I can never cut things evenly. Seriously, don’t ask me to cut a pie, it’d be over – and you’d get the tiny slice.
- 1 C. Pitted Dates
- 1 C. Raw Almonds
- 1/2 tea. salt
- 1 Block Softened Neufchâtel Cheese
- 1 Egg
- 1/3 C. Maple Syrup
- 1/2 Tbsp. Vanilla Extract
- 1/2 C.PB Slim
- Preheat oven to 350 degrees.
- For crust: pulse dates, salt, and almonds in a food processor until the mixture comes together. Press this into a glass 8x8 pan.
- For filling: Mix cheese, egg, maple syrup, vanilla extract mix until smooth with stand or hand mixer.
- Add in PB Slim and mix until well blended.
- Pour filling on top of crust and spread out.
- Cook at 350 for 22-25 mins until the top is lightly brown and pulling away from the edges of the pan.
- Let them cool. Slice and store in the fridge.
powdered peanut butter can be very lumpy, so I suggest making sure there are no large lumps with the back of a fork before you dump it in with the rest of your wet ingredients.
Disclaimer: I received this product from vitacost for review purposes. This does not affect the review and our my thoughts. All opinions are my own.