It might not be summer yet but it’s never too early for a frozen treat, especially when we’re talking about this recipe which combines peanut butter + chocolate into these high protein, sweet tooth satisfying bars. No need to bake and easy to whizz up and pop in the freezer for whenever you hit a craving!
Ingredients:
For the base –
- 1 x can chickpeas, rinsed and drained
- 2 scoops protein powder
- 3 tablespoons sweetener
- 2 tablespoons nut butter
- 3-4 tablespoons oat milk
For the ice cream filling –
- 4 scoops Nick’s salted caramel ice cream
- 4 scoops Nick’s chocolate peanut butter ice cream
For the topping –
- 1 teaspoon coconut oil
- 50g dark chocolate
- Granola
Make them!
- Blend the ingredients for the base until quite thick and smooth like a dough, then press between 8 x small individual silicone bar molds to fill up to ⅓ of each and push down well.
- Allow the ice cream to defrost a little (remove from the freezer 10 minutes beforehand) then scoop out and smooth over each base (4 x salted caramel, 4 x peanut butter chocolate) to nearly reach the top of each. Place in the freezer.
- Meanwhile melt the chocolate and coconut oil then spoon over each to cover. Sprinkle over granola then place back in the freezer for at least 1 hour.
- When ready to serve just pop out of the freezer for 5 minutes then enjoy!
