Makes 16 squares
Prep time: 15 minutes
Setting time: 2 hours
Macros per square
375g roasted unsalted peanuts
60g (2 scoops) True WPC Choc Peanut Butter
200g Medjool dates
2 tbsp smooth natural peanut butter
4 squares 70% dark chocolate (I use Lindt)
Add the peanuts to a high powered food processor And blend until a fine crumb forms.
Add in the dates, protein powder and peanut butter and combine until the mixture holds together when pinched.
Press in to a lined 20x20cm brownie tin and let set in the freezer for a couple of hours.
Slice into 16 squares and drizzle with melted chocolate.
Store in the fridge and enjoy!