Makes 9 large pieces or 18 small pieces
Prep time: 20 minutes
Macros per large piece:
2 cups dates
1 cup oats
½ cup cashews
½ cup walnuts
1 tsp vanilla extract
2 tbs sugar free maple syrup
1 cup smooth natural peanut butter
1/3 cup light coconut cream
½ cup sugar free maple syrup
2 x 200g block dark chocolate, melted
1 tbs coconut oil
Line a medium baking tray with baking paper.
Set up your blender and add the dates, oats, cashews, walnuts, protein powder, vanilla extract and maple syrup. Blend for approximately 2 minutes until well combined and slightly sticky.
Add the base mixture to the baking tray and press it down firmly.
Rinse the blender. Then add the natural peanut butter, coconut cream and maple syrup. Blend for 2 minutes until mixture appears slightly thick and fluffy.
Pour the middle layer mixture over the base layer.
Melt the blocks of dark chocolate in medium sized glass bowl over a saucepan of boiling water. Once the blocks have completely melted, pour the melted chocolate over the middle layer in the baking tray.
Place the baking tray in the freezer for 2 to 5 hours.
Cut into 9 large pieces, or smaller if needed. Store the slices in the freezer for up to 5 days.