Here’s a recipe you need for the rest of the summer – especially when it involves chocolate, chocolate and more chocolate in these high protein frozen treats. An easy to whizz up base made from chickpeas, oats and nut butter, topped with a protein-packed chocolate yogurt layer – with an extra boost from Naked Nutrition’s chocolate protein powders – plus a chocolate drizzle to finish these bars off nicely. Sorted! [This recipe was made in paid collaboration with Naked Nutrition.]
Ingredients:
For the base –
- 1 x can chickpeas, drained and rinsed
- 3 tablespoons cocoa powder
- 2 scoops Naked Nutrition chocolate protein powder
- 2 tablespoons maple syrup
- 2 tablespoons nut butter
- 50g oats
- 20g rice crispies
For the ice cream filling –
- 300g Greek or coconut yogurt
- 2 scoops Naked Nutrition vanilla protein powder
- 3 tablespoons sweetener of choice
- 1 tablespoon cocoa powder
For the drizzle –
- 2 tablespoons icing sugar
- 1-2 tablespoons cocoa powder
- Dash of water or milk of choice
Make them!
- Add the drained chickpeas, cocoa powder, protein powder, syrup, nut butter and oats to a blender or food processor and whizz up until combined and thick. Stir through the rice crispies.
- Spoon this into a lined loaf tin and spread out evenly. Set aside.
- Now blend the yogurt, protein powder, sweetener and cocoa powder until smooth, then spoon over the base and spread out evenly. Freeze for at least 6 hours.
- Remove from the freezer 10 minutes beforehand to thaw a little, then take out of the tin and place on a chopping board Cut into 6-8 bars.
- Mix together the icing sugar, cocoa powder and enough water or milk to form a slightly runny paste. Drizzle over each bar generously – then enjoy!
