High Protein Froyo Bars
Ingredients
Biscuit base
- 100g Oat Flour
- 30g Macro Mike PB+
- 15g Cacao Powder
- 25g Brown Rice Syrup
- 50ml Almond Milk
Froyo layer
- 200g Coconut Yoghurt
- 40g Macro Mike Vanilla Protein
- 3 tbs Coconut Oil
- Tiniest sprinkle of Xanthan Gum
Choc coating
- 40g Dark Chocolate
Preparation
In a bowl mix together ingredients for the choc base, press into a lined tin and put in the fridge to set
Mix together ingredients for froyo layer and put in the freezer to set
Cut into bars or desired shape and cover in melted chocolate
Store in the freezer
