Ingredients:

  • 1 cup (255g) creamy peanut butter
  • 1/3 cup (80ml) maple syrup
  • 1 cup (120g) unsweetened shredded coconut
  • 1/2 cup (60g) vanilla protein powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 2 tbsp (30ml) coconut oil

Instructions:

  1. Combine the peanut butter and maple syrup in a glass bowl. Microwave in 30-second intervals, stirring in between, until the mixture is fluid and glossy. Stir in the vanilla extract and salt.
  2. Gradually fold in the protein powder and shredded coconut, stirring until a thick, cohesive dough forms.
  3. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Transfer the peanut butter mixture into the pan and press firmly with a spatula or flat-bottomed glass until level and compacted.
  4. In a separate bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds, stir, and repeat until the chocolate is smooth.
  5. Pour the chocolate over the base, spreading it evenly to the edges. Place the pan in the refrigerator for at least 1 hour until the top is firm to the touch.