Choc Peanut-Butter Protein Squares
Ingredients
- 1 cup natural peanut butter
- 5 medjool dates, pitted
- 1/4 tsp sea salt
- 3 tbsp melted coconut oil
- 1/2 cup choc peanut butter smoothie blend
- 1/2 cup puffed rice
- 1/2 cup hemp seeds
- 1/2 coconut flakes
- 1/4 cup coconut milk
- 180 g vegan dark chocolate chips
- 1 tsp sea salt flakes
Preparation
Line a 26 cm × 18 cm baking dish with baking paper
Place the peanut butter, dates, salt, coconut oil and protein powder in a blender and blend until smooth
Transfer to a large mixing bowl and fold through the puffed rice, hemp seeds, coconut flakes and coconut milk. Spread the mixture into the prepared dish and flatten with a spatula
Melt the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring until melted and smooth (don’t let the bowl touch the water or the chocolate will seize). If the chocolate chips are struggling to melt, stir through 1–2 tablespoons of coconut oil. Spread the melted chocolate over the slice and 1 tbsp of runny peanut butter, swirl with spatula
Place in the freezer for 1–2 hours to set, then slice into 12-16 slabs, sprinkle with salt flakes
The slice will keep in an airtight container in the fridge for up to 2 weeks
