Makes 6-7 Bars per recipe, 1 Bar per serve
2 cups quick oats*
8 soft Medjool dates, pitted
1/4 cup water 30g serving of True Vegan 85 Rich Chocolate protein powder
2 tbsp maple or agave syrup
1 tsp pure vanilla extract
1/2 tsp almond extract (can use orange extract or peppermint as well)
1/4 tsp salt
150g melting dark chocolate of your choice
1/4 tsp almond extract (or another extract of choice - same as used in the filling)
A tiny pinch of salt
Optional: Mix 1 tbsp coconut oil or cacao butter in to help with easier coating
Cacao nibs, freeze-dried berries or edible rose petals
Process all filling ingredients in a food processor until the mixture begins to form a ball (stop periodically to scrape down sides as needed). Transfer this mixture into a small baking paper-lined rectangular food storage container or baking tin. Press down into a flat even block, smoothing out the surface - use a flat bottomed object to help you. Freeze for a few hours until firm.
When set and read to coat, melt your chocolate in a bowl. Stir in the coconut oil or cacao butter if you have it and mix well. Set aside. Have your toppings handy, then remove the filling fro the freezer, pour the melted chocolate into the tray and use a spatula to ensure even coverage. Sprinkle with your choice of toppings then place back in the freezer to set for half an hour.
Remove the tray from the freezer, use the overhang of the baking paper to assist you to lift out the bar slab and place it on a cutting board. Use a large knife to cut the slab into squares. Drizzle with a bit of the remaining chocolate if you like and enjoy! Keep the leftovers refrigerated.
*To make this recipe Gluten Free: You can use 2 cups almond meal + 2 tablespoons of coconut oil in place of the oats.