(Makes 16 pieces)
BASE2 Cups porridge oats
1/2 Cup runny peanut butter
1/3 Cup maple syrup
FILLING1 Cup runny peanut butter
3 Tbsp Islands cocoa powder
2 Scoops vanilla protein powder
2 Tsp coconut sugar
Cherries, stones removed (fresh or frozen)
CHOCOLATE TOPPING120g Islands dark chocolate
1 Tbsp coconut oil
2 Tbsp Runny peanut butter
BASEAdd the porridge oats, peanut butter and maple syrup to a large mixing bowl and mix very well.
Transfer to a lined baking dish and place in the freezer.
FILLINGMix all filling ingredients well until no lumps remain.
Spread this over the oat base.
Scatter cherries on top, press down into the filling and return to the freezer.
TOPPINGMelt the dark chocolate and coconut oil on a low heat, stirring frequently.
Stir in the peanut butter until combined, then pour over the top layer and freeze for 15 minutes before slicing into squares and serving.
Store in the fridge for up to a week, or the freezer for 2 months (defrost before serving).
Recipe by Eli Brecher (@elibrechernutrition)