Recipe courtesy of Panaceas Pantry
Base Ingredients
1 ½ cups rolled oats, blended into a flour
½ cup vegan protein powder (I used a vanilla one)
½ cup hemp seeds/hearts
¼ tsp salt
½ cup natural peanut butter
¼ cup pure maple syrup
¼ cup coconut oil, softened or melted
1 tsp vanilla extract
Base Method
Add everything to a mixing bowl and combine well. Turn dough into a lined cake tin (I used 20cm square) or a silicone mould. Set aside.
Topping Ingredients
1 cup raw cashews, soaked in water 4 hours then drained
½ Ruby Rise Red Papaya , flesh only (discard the seeds and skin)
¼ cup lemon juice
¼ cup coconut oil
2 tbsp cacao butter
20 grams dark chocolate
Optional- 5 drops grapefruit essential oil
Topping Method
Add coconut oil and cacao butter to a heat proof bowl. Set over a pot of gently simmering water and allow to melt. Once liquid, remove from heat and set aside to cool for 5 minutes.
Add all ingredients except the dark chocolate to a high-speed blender. Blitz until very smooth. Pour this over the base and set in the freezer for a few hours.
To finish, remove bars from freezer & cake tin. Melt the dark chocolate & drizzle over. Allow to defrost a little before cutting into serving sizes. Store in an air tight container in the fridge or freezer.
