Ingredients:
- 150g soy protein crisps
- ½ cup peanut butter
- 2 tbsp coconut oil
- ⅓ cup maple syrup
- 1 scoop protein powder
- 200g chocolate
Method:
- Melt the peanut butter, maple syrup and coconut oil in a saucepan over low heat until smooth and combined.
- In a large bowl, combine the soy protein crisps and protein powder, then pour over the peanut butter mixture. Mix well.
- Press the mixture firmly into a lined 20cm x 20cm baking tray or container with baking paper.
- Melt the chocolate and pour evenly over the top.
- Place in the fridge for at least 1 hour or until set.
- Slice into 9–12 pieces and store in an airtight container between sheets of baking paper.
- Keep refrigerated for up to 1 week or freeze for longer storage.
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