Makes 9 bars
Ingredients:
50g oats (use gluten free if preferred)
70g peanut, almond or cashew butter
20g honey or maple syrup
40g vanilla flavour whey or rice protein powder 70g banana, mashed
50g dark chocolate (minimum 70% cocoa) 1 tsp coconut oil
Method:
Line the base of a 15x15cm baking tin with baking paper. Place the oats in a blender and blend until finely ground. Place the nut butter and honey in a large bowl and mix well. Add the protein powder and oats and stir well.
Add the banana and mix well to form a thick paste.
Transfer to the baking tin. Using a spatula, flatten the mixture, covering the base of the tin.
Freeze for 1 hour, or until firm. Cut into 9 bars.
Place the dark chocolate and coconut oil in a saucepan or bowl. Place in a shallow basin of boiling water. Stir well until melted.
Turn off the heat and allow to cool.
Spread the melted chocolate over the top of the bars.
Freeze for 20 minutes or until the chocolate has set.
Store any leftovers in an airtight container and freeze for up to 3 weeks.
Per bar: 136 calories, 8g fat, 9g carbs, 7g protein