Makes 9 large pieces or 18 small pieces
Prep time: 20 minutes
Macros per large piece:
Energy 2,738kJ
Carbohydrate 49g
Protein 17g
Fat 42g
Ingredients
Base
2 cups dates
1 cup oats
½ cup cashews
½ cup walnuts
30g Choc Peanut Butter Whey Concentrate Protein Powder
1 tsp vanilla extract
2 tbs sugar free maple syrup
Middle layer
1 cup smooth natural peanut butter
1/3 cup light coconut cream
½ cup sugar free maple syrup
Top layer
2 x 200g block dark chocolate, melted
1 tbs coconut oil
Method
-
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.
