Protein Chocolate Ganache Slices

Chocolate Ganache Protein Bars

Ingredients

makes 12

For the protein brownie base

300g medjool or deri dates

2 scoops MissFits Nutrition Chocolate Multitasker

140g nuts (I used almonds and pecans)

1/4 cup smooth peanut butter

2 tbsps cacao powder

For the chocolate ganache topping

6 tbsps coconut oil

6 tbsps maple syrup

6 tbsps cacao powder

4 tbsps smooth peanut butter

Method

Add all of the base ingredients to a blender or food processor and blend until fully combined.
Transfer the base mix to a square baking tin (either line the tin with grease proof paper or grease with coconut oil first) and spread into an even, smooth layer.
Pop the base in the freezer to set whilst you make the ganache topping.
Add the coconut oil to a small pan and set over a low-medium heat and allow it to melt.
Once the coconut oil has melted, remove the pan from the heat and stir in the maple syrup, cacao powder and peanut butter.
Remove the base from the freezer and pour over the ganache.
Return to the freezer to set for an hour. Allow to thaw slightly at room temperature before cutting into 12 equal slices. Enjoy!
These protein bars will keep in an airtight container stored in the fridge for up to 5 days, but I like to freeze the rest of my batch where they’ll keep for up two weeks!

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