• Line a 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. Or use a silicone pan.

  Add peanut butter and coconut oil to a medium saucepan and place over low heat. Stir every so often until the mixture is smooth and creamy.

  Remove from heat and immediately stir in all other ingredients – oats, dates, almonds, coconut, protein powder and vanilla extract and mix until well combined.

  Scoop the mixture out into the lined pan and spread out evenly with a spatula or back of a spoon.

  Place in freezer for 15-20 minutes or in the fridge for 30 minutes-1 hour or until mixture has hardened.

  Melt the chocolate drizzle next.

Chocolate Drizzle

• 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 bars from pan using the parchment paper handles and cut into 8 bars or more smaller squares. Place on the parchment paper ready for the chocolate drizzle.

  Once the chocolate is melted, drizzle diagonally over bars using a spoon.

  Store bars in the fridge, either individually wrapped in plastic or in foil for up to 1 week or up to 3 months in freezer.