This delicious protein-packed treat might be just what the doctor ordered! It’s low in fructose and are a nice healthier alternative to the ‘usual suspects’, and a lot of fun to make!

This recipe will make 12 moreish cups.

FOR THE BASE
2 Modere Protein Bar Choc Fudge (if you still have some lying about!)
¾ cup almond meal
3 tablespoon coconut oil (melted)
1 tablespoon rice malt syrup

FOR THE PEANUT BUTTER LAYER
½ cup peanut butter (no added sugar) – if you have a peanut allergy you can use cashew or almond butter
1 tablespoon coconut oil (melted)
1 tablespoon rice malt syrup
Pinch of Himalayan rock salt

FOR THE CHOCOLATE LAYER
¼ cup coconut oil
1 tablespoon raw cacao powder
2 tablespoons Modere Chocolate Shake Pea Protein
1 teaspoon 100% vanilla extract

METHOD

  1. Spray a silicon 12 muffin tray with coconut oil
  2. Break up the protein bars and place in food processor with the rest of the base ingredients and whiz until it comes together
  3. Add a teaspoon of the mixture to each muffin mould, press down to make the base and put in the freezer
  4. While that’s freezing, mix all the peanut butter layer ingredients into the food processor until combined
  5. Take the tray out of the freezer and add 1 teaspoon of the mixture and layer on top of the base. Smooth out and return to freezer
  6. Now add all the chocolate layer ingredients into the food processor and whiz away. Take out the tray from the freezer and add ½ teaspoon of the mixture on top of the peanut butter layer. Smooth out or swirl into the peanut butter layer for a cool effect
  7. Return to the freezer for 30 minutes or until completely set
  8. Turn out of the silicon moulds and try to resist the urge to eat the entire tray. We kept ours in the freezer overnight until we were ready to gobble them up for morning tea. They will start to melt so keep in freezer or fridge until you’re ready to eat