Ingredients:

  • 1 cup natural creamy peanut butter (250g)
  • 0.5 cup honey or maple syrup (160g)
  • 1 tsp vanilla extract
  • 0.75 cup vanilla or chocolate protein powder (90g)
  • 1.25 cups oat flour (150g)
  • 0.25 tsp sea salt
  • 1 cup dark chocolate chips, 70% cacao (175g)
  • 1 tbsp coconut oil (15g)
  • 1 tsp flaky sea salt

Instructions:

  1. Line your pan. Place parchment paper in an 8x8 inch pan. Note: This prevents sticking and allows for easy removal.
  2. Combine wet ingredients. Whisk 1 cup natural creamy peanut butter, 0.5 cup honey, and 1 tsp vanilla until the mixture is glossy and uniform.
  3. Whisk dry components. In a separate bowl, stir 0.75 cup protein powder, 1.25 cups oat flour, and 0.25 tsp sea salt. Note: Sifting prevents protein clumps.
  4. Fold the dough. Add dry ingredients to the wet and stir until a thick, matte paste forms.
  5. Press the base. Transfer the dough to the pan and press firmly until the surface is level and reaches all corners.
  6. Melt the coating. Heat 1 cup dark chocolate chips and 1 tbsp coconut oil in 30 second intervals until velvety and pourable.
  7. Apply the glaze. Pour the chocolate over the base and tilt the pan until the entire surface is enrobed in chocolate.
  8. Add the finish. Sprinkle 1 tsp flaky sea salt over the wet chocolate.
  9. Chill to set. Refrigerate for 30 minutes until the chocolate is firm to the touch.
  10. Slice and store. Lift the parchment out and cut into 12 bars using a warm knife.