CACAO PISTACHIO PROTEIN VEGAN OAT BARS
- 2 cups (220g) rolled oats
- 40g cacao powder
- 60g Pulsin Natural Chocolate Pea Protein
- 80g roast chopped pistachios
- 80g brown rice syrup
- 130g smooth roast cashew butter
- 120g dark chocolate, roughly chopped 1 tbsp (14g) coconut oil
- 1 tbsp (14g) coconut oil
FOR THE TOPPING
Mix together oats through to pistachios in a large bowl.
Mix together brown rice syrup with cashew butter.
Add wet to dry and mix well to combine.
Place mixture into a 9 inch loaf tin lined with baking paper.
Press the mixture down firmly and spread evenly.
Melt chocolate in the microwave; 30 seconds at time stirring and repeating until fully melted.
Stir through coconut oil. Pour chocolate over the bars and place into the fridge to set for a couple of hours or overnight.
Remove from the fridge 10 - 15 minutes before slicing to make that top chocolate layer easy to slice without cracking.
Store bars in the fridge for up to one week or freeze for up to one month.