Choc Fudge Protein Bar

Ingredients

• Base
• Whole Pitted Dates1 1/2 cups
• Desiccated coconut1 cup
• Almonds1/2 cup
• Almond Meal1 cup
• Raw Criollo Cacao Powder3 tbsp
• Sacha Inchi Protein Powder3 tbsp
• Freeze Dried Maqui Berry Powder1 tbsp
• Ginger powder2 tsp
• Cinnamon powder2 tsp
• Chia Seeds2 tbsp
• Coconut oil6 tbsp
• Lucuma Powder3 tbsp
• Icing
• Cashews1 cup
• Coconut oil1/4 cup
• Raw Criollo Cacao Butter1/4 cup
• Raw Criollo Cacao Powder2 tbsp
• Vanilla paste1/2 tsp
• Pure Maple Syrup1/4 cup
• Whole Pitted Dates1/4 cup

Method

1. 1 Base: Soak the dates in hot water for 15 minutes.
2. 2 Base: Pulse the almonds in a food processor, then combine with the other dry ingredients in a bowl.
3. 3 Base: Blitz the soaked dates in a blender or food processor (reserve the soaking water), add the coconut and coconut oil, blend, then mix into the dry ingredients.
4. 4 Base: Mix everything together with a spoon or your hands, adding a little date water if needed, until it forms a ball.
5. 5 Base: Press the mixture into a lined baking dish to form a solid, even base. Refrigerate while you make the icing.
6. 6 Icing: Soak the dates in just enough hot water to cover for 15 minutes, then blitz into a paste.
7. 7 Icing: Add the cashews, melted coconut oil and melted cacao butter to the blender and blend until smooth.
8. 8 Icing: Add the remaining icing ingredients and blend.
9. 9 Icing: Pour the icing over the base and spread evenly with a spatula.
10. 10 Freeze for at least 20 minutes before cutting.