Rhubarb Chevre & Peanut Butter Cookie Icebox Bars

Rhubarb Chevre & Peanut Butter Cookie Icebox Bars | gf and low carb | FitCakery.com

All I know is these are something different.

Rhubarb Chevre & Peanut Butter Cookie Icebox Bars | gf and low carb | FitCakery.com

I had a really hard time deciding what to call them, because they’re like half cheesecake and half ice cream bar…. and half peanut butter and jelly sandwich.

They’re also high in protein, gluten-free, low-carb, and can’t really be eaten without a fork.

So what do you call that?

Rhubarb Chevre & Peanut Butter Cookie Icebox Bars | gf and low carb | FitCakery.com

I guess the only thing that could sum it all up without being in paragraph form was Rhubarb Chevre & Peanut Butter Cookie Icebox Bars.  So there you have it.

To me, this is the dessert-embodiment of all the best things.  All the flavors and textures of my favorites went into this, sans the sugar-overload I would rather avoid but with the metabolism-boosting, muscle-fueling protein I need for my training!

It kinda even gives me a sneaky satisfaction at the thought of thwarting the traditional “sweets-are-bad-for-you” train of thought.

Rhubarb Chevre & Peanut Butter Cookie Icebox Bars | gf and low carb | FitCakery.com

These are something different, all right!  But in this case, different really just means delightful!  Don’t you think?

Rhubarb Chevre & Peanut Butter Cookie Icebox Bars

Gluten-free, low-carb {makes 12}

Rhubarb Chevre & Peanut Butter Cookie Icebox Bars | gf and low carb | FitCakery.com

Ingredients:

Peanut Butter Cookies:

  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 1/3 c. (40 g) protein powder*
  • 2/3 c. stevia
  • ¼ c. unsweetened applesauce
  • 1/3 c. peanut butter
  • ½ tsp. salt
  • ½ tsp. baking powder

* peanut butter/ chocolate/ or vanilla flavored – I used Phase 8

Rhubarb Chevre Ice Cream:

  • 3 stalks rhubarb
  • 2 T. butter
  • 1/3 c. water
  • 1/3 c. stevia or honey
  • 8 oz soft chevre/ goat cheese
  • ¾ c. (90 g) protein powder*
  • 2 tsp. honey

* vanilla or strawberry – I used Isopure

Directions:

To make the Peanut Butter Cookie Base:

  1. Preheat the oven to 350 degrees F.
  2. In a food processor, process garbanzo beans through baking powder to make a thick dough.  Press the dough into the base of each muffin cup in a 12-muffin pan coated in cooking spray.
  3. Bake the cookies for 8-10 minutes.
  4. Allow to cool completely, and run a knife around the edges of each cookie before adding the ice cream mixture.

To make the Rhubarb Chevre Ice Cream & finish:

  1. Chop up the three stalks of rhubarb.  Saute them in a small pan with the butter over medium heat.  Reserve about 3-4 T. of them as a topping for the bars later.
  2. Add in the water and stevia (or honey) and bring to a simmer and reduce the volume of the liquid by half.
  3. In a food processor, combine the rhubarb reduction with the chevre, protein powder, and 2 tsp. honey.
  4. Evenly distribute the ice cream mixture among all the finished peanut butter cookies (still in the muffin pan) and top each with a few pieces of reserved rhubarb.
  5. Freeze the bars until solid.  Once frozen, the ice cream bars can be slightly thawed at room temperature in order to transfer them into a closed container and replaced in the freezer.
  6. OR, freeze the ice cream bars and then thaw at room temperature (10-30 minutes) or in the refrigerator (1-4 hours) before serving!

Nutrition per 1/12 recipe: 181 calories; 8 g fat; 11.5 g carbs; 2.6 g fiber; 16 g protei