serves
12
prep time
20-25 mins
setting time
6 hours
protein
10g
fat
17.9g
carbs
36.8g
calories
327
| BASE: | |
|---|---|
| 1 cup | Dates (soaked) |
| ½ cup | Coconut flakes |
| ¼ cup | Macro Mike AB+ Almond Butter |
| 2 tbsp | Cacao powder |
| ½ cup | Macro Mike Chocolate Hazelnut Protein Powder |
| 1 tbsp | Coconut oil |
| Pinch of salt | |
| MOUSSE: | |
|---|---|
| 1/4cup | Cashews, soaked for 4 hours/td> |
| 90g | Dark chocolate, melted |
| ½ cup | Coconut milk, chilled from the can |
| 1.5 tbsp | Macro Mike PB+ Peanut Butter |
| 80g | Vegan gummies, chopped |
| 5-6 | Vegan biscuits, roughly chopped |
- Line a small container or baking tin with baking paper, 14 x 11cm approx.⠀
- Process all brownie base ingredients in a food processor until mixture comes together into a ball and is a fudgy texture.
- Press the base into your lined tin and press down with the back of a spoon.
- Put in the fridge to set while you make your filling.
- Add all the ingredients for the chocolate mousse layer (except cookies and gummies) to your food processor and blend until the mixture is smooth.
- Transfer to a bowl and fold through your gummies and biscuits.
- Freeze for 6 hours or overnight.
- Remove the bars from the freezer and cut them into 4 x large bars, set aside.
- Defrost for 15 minutes and enjoy!
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