Grenade® Chocolate Peanut Butter Pop Tart

Preheat your oven to 190°C

Add all the crust ingredients into a food processor and mix until a ball of dough is formed

Lightly dust cling film in flour and wrap up the dough to chill in the fridge for a minimum of 10 minutes

Once chilled, place the dough on a floured surface and roll it out as much as possible. Ensure the length is longer than the width.

Once done, take a knife and halve the dough

Combine both the Protein Powder and the Yoghurt to create your filling, then spread out into a rectangular shape across one half of the dough

Carefully fold over the edges to encase the filling, making sure to pinch the corners down to make sure none of the filling escapes

Take the other half of the dough and lay it on top, tuck the loose dough underneath and crimp the edges tightly (the loose dough will bake into the bottom)

Transfer your pop tart onto a parchment lined baking tray and place in the oven for 15-20 minutes

Remove when golden brown and allow it cool completely

For the topping, add the Carb Killa^® Spread to a bowl and heat in the microwave for 10 second intervals until it is a runny consistency

In a separate bowl, slowly add water to the powdered peanut butter until you get a runny consistency

Lastly, drizzle both toppings over your cooled pop tart and enjoy!

Give this recipe a try and don't forget to get sharing your version on social media!