- serves 14
- prep time 10-15mins
- cooking time 2hrs
Ingredients
| INGREDIENTS: | |
|---|---|
| ½ Cup | Canned coconut cream |
| ⅓ Cup | Smooth peanut butter |
| 50g | Chocolate |
| 3-4 Tbs | Solid coconut oil |
| ⅓ Cup | SF maple syrup |
| 20g | Cacao powder |
| 50g | Peanut Butter Plant Protein |
| Topping: | |
| Smooth peanut butter | |
| Peanuts | |
Created by: @noashealthyeats
This tasty snackkk is vegan, gluten-free, no-bake and loaded with protein using our Easter Egg Plant Protein!
Macros
per serving
- protein 5g
- fat 10.5g
- carbs 22g
- calories 126 (14)
Steps
-
In a glass bowl place solid coconut cream (leave liquid behind), coconut oil, peanut butter, maple syrup, chocolate & vanilla, heat until combined, and stir with a spatula.
- Whisk in cacao and protein with a pinch of salt if desired. whisk until smooth. Pour into a lined loaf tin or silicone, swirl through peanut butter topping and peanuts or melted choc.
- Sprinkle a smidge of sea salt & freeze for 2-3 hrs or until set. Slice into squares, I get 12-14 , you don’t need them too big as it’s rich 🤩
- Keep left overs in a sealed container in the freezer, allowing to defrost for a few mins before having or keep a few in the fridge ready (After they have been fully set and cut)