Makes 14 pieces
2 ½ cups rice cereal
1 scoop True Protein WPC80 in chocolate
100g dark chocolate, chopped
½ cup almond butter
1/3 cup coconut oil
½ cup rice malt syrup
1 tbsp unhulled tahini
½ tsp salt
150g dark chocolate, chopped
Line a small baking tray with baking paper, place the rice cereal and protein powder into a bowl and combine.
Put a saucepan on medium heat and add in the dark chocolate, almond butter, coconut oil, rice malt syrup, tahini and salt then mix constantly until everything has melted together into a smooth mixture.
Pour this onto the rice cereal and mix until combined, press the mixture into the baking tray and place in the fridge for one hour.
Melt the chocolate in the microwave for about one minute, stirring every 20 seconds until fully melted. Remove tray from fridge and pour over the melted chocolate and spread so that there is an even coating.
Put back into the fridge for a further 30 minutes then remove, and cut into desired pieces. The bars can be stored in either the fridge or freezer.