1 scoop True Protein WPI 90 Raw Coconut
100g Cacao butter
30g Coconut oil
2 Tbsp Maple syrup
1 tsp Vanilla essence
¾ cup Puffed rice (15g)
¼ cup Chopped almonds (35g)
¾ cup Desiccated coconut (60g)
½ Dried cranberries (70g)
1/3 cup Pistachio kernels (50g)
¼ cup Pepitas (35g)
¼ cup Cacao nibs (30g)
Melt the cacao butter and coconut oil in a heatproof bowl over a saucepan of simmering water.
Combine all the dry ingredients together in a large bowl.
Remove hot mixture from stovetop and mix in maple syrup and vanilla essence.
Pour mixture into dry ingredients and stir through.
Transfer the mixture into a tray lined with baking paper and press it with the back of a spoon until smooth.
Place in the fridge overnight to allow the mixture to firm.