Nanaimo Protein Bars

Ingredients

• Base
• 90 glarge-flake rolled oats, blitzed
• 30 gunsweetened shredded coconut
• 3¾ tbspunsweetened cocoa powder
• 1scoop whey protein powder, chocolate
• 64 gnatural almond butter
• 2 tbsppure maple syrup
• Middle
• 150 glight cream cheese
• 1½scoops whey protein powder, vanilla
• 1¾ tbspsugar-free instant pudding mix, vanilla custard
• 40 mlskim milk
• Top
• 100 gdark chocolate (70%)
• 1 tspcanola or avocado oil

Method

1. Line a 20 cm (8 inch) square tin with parchment, leaving overhang on two sides for lifting.

2. For the base, blitz the oats into crumbs, then mix with the coconut, cocoa, chocolate protein, almond butter and maple syrup until it holds together. Press firmly and evenly into the tin. Chill 15 minutes.

3. For the middle, beat the light cream cheese with the vanilla protein, pudding mix and milk until smooth and thick. Spread over the base and chill for 30 minutes, until firm.

4. Melt the chocolate with the oil in the microwave in 20-second bursts, stirring each time, about 1 minute in total, until smooth.

   1 min timer

5. Pour the chocolate over the middle layer and spread quickly into a thin, even coat. Chill until set, about 30 minutes.

6. Lift out and cut into 16 squares with a knife dipped in hot water and wiped dry between cuts. Keep in the fridge for 5 days.

Storing and reheating

Keeps 1 week in the fridge.