Ingredients:

  • 1 cup (250g) natural creamy peanut butter
  • 1/3 cup (80ml) pure maple syrup or honey
  • 1 1/2 cups (120g) rolled oats, blended into a fine flour
  • 2 scoops (60g) chocolate whey or plant-based protein powder
  • 2 tbsp (15g) ground flaxseed
  • 1/4 tsp sea salt
  • 1/2 cup (90g) dark chocolate chips (70% cocoa)
  • 1 tsp (5g) coconut oil

Instructions:

  1. Blend 1 1/2 cups (120g) rolled oats until they reach a fine, flour like consistency. <small>Note: Fine flour ensures a fudgy, non grainy texture.</small>
  2. Whisk the oat flour, 2 scoops (60g) chocolate protein powder, 2 tbsp (15g) ground flaxseed, and 1/4 tsp sea salt in a large bowl.
  3. In a small saucepan over low heat, gently warm 1 cup (250g) natural creamy peanut butter and 1/3 cup (80ml) maple syrup until the mixture is fluid and begins to shimmer.
  4. Pour the warm peanut butter mixture into the dry ingredients.
  5. Stir until a thick, uniform dough forms. <small>Note: If it’s too crumbly, add a teaspoon of water; if too sticky, add a tablespoon of oat flour.</small>
  6. Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides. Press the dough firmly with the back of a spoon until the surface is completely flat and compressed.
  7. In a double boiler or microwave, melt 1/2 cup (90g) dark chocolate chips with 1 tsp (5g) coconut oil until velvety and glossy.
  8. Pour the chocolate over the peanut butter layer and tilt the pan to coat evenly.
  9. Place in the refrigerator for 20 minutes until the chocolate has hardened and the base is firm.
  10. Lift the parchment handles and cut into 12 even bars using a sharp, warm knife.