Choc Mint Protein Bar

  • 1 1/2 cup dates
  • 1 cup almond meal
  • 1/4 cup Amazoina Raw S&T Double Choc Mint
  • 1 tbsp cacao powder
  • 1 tbsp coconut oil (melted)
  • 1 c soaked cashews
  • 1 can full fat coconut cream, chilled
  • 1/2 c rice malt syrup
  • 1/4 c coconut oil
  • 1/2 c mint leaves
  • 2 tsp Amazonia Raw Prebiotic Greens
  • 1/2 c cacao powder
  • 1/2 c rice malt syrup
  • 1/4 c coconut oil or butter

1. Line a small tin with baking paper 2. Combine all base ingredients in a food processor or blender until a sticky crumble is formed. Press base firmly into tin and put in the fridge. 3. For the middle layer blend cashews and thick part of coconut cream in a blender until the mixture is smooth. Add the remaining ingredients and blend until the mixture is combined. Pour the mixture over your base and freeze until set. 4. To make the chocolate top, melt all ingredients on low heat in a small sauce pan. Alternatively, simply melt 1 block of dark choclate and pour ontop of the mixture. Place back into the freeze until set. 5. Before serving, remove from freeze and allow to sit at room temperature for a few minutes. Slice and enjoy!

Recipe provided by Amazonia Co