• 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.

  In a small saucepan over medium heat, add the raspberries.

  Use a fork and lightly smash your raspberries. Stir and bring to a low simmer.

  Simmer for about five minutes then remove from the heat and set aside.

Melted Chocolate

• Place chocolate chips and coconut oil in medium 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.

  Add the peanut butter and protein powder then stir/whisk until smooth.

  Pour the melted chocolate mixture into the lined loaf pan. Spoon the mashed raspberries on top in little dollops. Using a toothpick, gently swirl the raspberries into the chocolate mixture to create a marble effect.

  If desired, sprinkle with flaky salt.

  Refrigerate for a least two hours. Cut into small squares and enjoy!

  Wrap leftover pieces tightly and store in the fridge for a week or the freezer for up to 2 months.