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PREP 15 MIN · COOK NONE
DF · EF · GF · VE · V
INGREDIENTS
SERVINGS 16

  • 1 cup (120g) vanilla protein powder (or natural protein powder)
  • 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 180g whole almonds (roasted) chopped
  • 1 cup (70g) flaxseeds
  • 60g pitted dates chopped
  • 13 cup (120g) honey (brown rice syrup or maple syrup) warmed
  • 2 tbs coconut oil melted
  • 45g 70% dark chocolate melts (or dairy-free alternative)
METHOD
This method is based on 16 servings
  1. Line an 8 inch loaf tin with baking paper.

     

  2. Combine protein powder, oats, almonds, flaxseeds and dates in a bowl, mixing well.

     

  3. In a separate bowl, combine honey and coconut oil and mix into dry ingredients. 

     

  4. Press mixture very firmly into prepared tin, smoothing the top with the back of a spoon.

     

  5. Place chocolate in a non-plastic bowl and melt in the microwave for 1 minute, then 30-second intervals, stirring in between, until fully melted. Transfer to a small piping bag or ziplock bag (cutting the corner off) and drizzle over loaf. Alternatively, pour chocolate in one even layer over top and smooth out with a spoon. 

     

  6. Refrigerate for 2 hours to set and cut into 16 even pieces.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 896
Energy (cals) 214
Protein 9.9g
Fat 12.6g
Sat. Fat 3.7g
Carbs 14.2g
Sugar 10.2g
Fiber 3.5g
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