• You can make these bars in silicon bar moulds or line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Add oats, dates, coconut, protein powder, cocoa, cashew butter, coconut oil and vanilla extract to a food processor and process until a sticky dough is formed.

  Scoop out into lined pan and spread out evenly with a spatula or back of a spoon. Refrigerate for an hour or more to firm up and set. About 10 minutes from them being set, melt the chocolate coating.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bars from the fridge and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 6-7 bars or more smaller squares if preferred.

  Skewer each bar or use 2 forks to hold each bar and dip and turn in the melted chocolate until fully coated, then place on a rack to dry.

  Or you can hold each bar with a fork over the melted chocolate bowl and spoon over the chocolate letting any excess drip back into the bowl.

  Drizzle with any remaining chocolate if you like. Sprinkle with any toppings if using (have to work fast to so the chocolate doesn't set before the toppings go on).

  Refrigerate again for 20 minutes until chocolate is set.

  Store in fridge up to a week and freezer up to 3 months.