½ cup cacao powder
½ cup desiccated coconut
1 cup almond meal
6 tbsp maple syrup
1 serving (25g) Two Islands Chocolate Pea Protein Powder
½ cup almond butter
3 tbsp maple syrup
3 tbsp strawberry jam/compote
*Note: Olivia used Fix and Fogg's Cashew & Maple Almond Butter as a replacement for the maple syrup.
200 grams dark chocolate
2 tbsp coconut oil
Optional: Freeze-dried strawberries
Line an 8-inch baking tin with baking paper.
- Make the base by stirring together the base ingredients in a bowl. Transfer to the baking tray and press firmly to create an even base.
- To make the filling; stir together the almond butter and maple syrup. Scoop on top of the base and spread evenly. Spoon dollops of the strawberry jam or compote on top of the almond butter and swirl around.
- Melt the chocolate and coconut oil together and pour on top of the filling. Let it set in the fridge until firm (approx. 1 hour) then cut into even pieces. Enjoy!