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!


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! 

  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve just pop out of the freezer for 5 minutes then enjoy!