PEPPERMINT PROTEIN LAYER BARS
A raw chocolate coconut bottom layer, a protein laced peppermint centre, topped off with your favourite chocolate.
An alternative festive treat with a hidden protein boost!
- 150g Medjool dates
- 60g almond flour
- 60g desiccated coconut
- 40g cocoa powder or raw cacao powder
- 1 tbsp (14g) coconut oil, melted
- 150g milk or dark chocolate, roughly chopped
- 2 tsp (8g) coconut oil
- 6 drops of peppermint extract
- 100g desiccated coconut
- 80g coconut butter (not coconut oil)
- 60g Natural Vanilla Whey Protein
- 125ml full fat coconut milk
- 1 tbsp (20g) honey (optional)
FOR THE TOP & BASE LAYERS
FOR THE FILLING
Line a 9lb loaf with baking paper and lightly grease with spray oil.
Blend Medjool dates to a paste in your food processor. Break up the paste and add almonds, coconut and cocoa or raw cacao powder to the food processor. Once everything is evenly combined add the coconut oil.
Place base crumb into the prepared tin. Press down with finger tips to spread evenly and compact.
Melt coconut butter in a pot over a low heat or in the microwave.
Mix together all filling ingredients. Leave out the honey and add if you need it to taste a little sweeter.
Spread filling over the based, pressing down again with your fingertips or the back of a spoon.
Place chocolate into a microwave safe jug or dish and melt in the microwave in 30 second increments. It should only take about 2 minutes total.
Pour over the coconut layer and place into the fridge to set overnight.
Remove from the fridge 15 minutes before slicing to prevent the chocolate layer from cracking. Store in the fridge for up to 1 week or freezer for up to one month.