Makes 16 squares
Prep time: 15 minutes
Setting time: 2 hours
Macros per square
Calories 185
Carbohydrates 13g
Fat 10g
Protein 6g
Ingredients
375g roasted unsalted peanuts
60g (2 scoops) True WPC80 in Choc Peanut Butter
200g Medjool dates
2 tbsp smooth natural peanut butter
4 squares 70% dark chocolate (I use Lindt)
Method
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Add the peanuts to a high powered food processor And blend until a fine crumb forms.
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Add in the dates, protein powder and peanut butter and combine until the mixture holds together when pinched.
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Press in to a lined 20x20cm brownie tin and let set in the freezer for a couple of hours.
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Slice into 16 squares and drizzle with melted chocolate.
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Store in the fridge and enjoy!