One of the things I’m most grateful for in life is big, juicy dates. Seriously! I have no need for refined sugar in my life, the simple, sweet date does it ALL. I always balance out my dates with fat (usually nut butter) to slow down the absorption of sugars, and give longer-lasting energy. Who else belongs to the date fan club? . Ingredients For the crust 1 cup blanched almond meal 1 cup desiccated coconut 40 grams cacao butter. grated 1/4 cup rice malt syrup For the filling 2/3 cup coconut milk 1 1/4 cups soft dates, pitted (we used Medjool dates) 1/2 cup vegan protein powder (whole foods based, preferably- choose something neutral!) 1/4 tsp good-quality salt 1/2 cup natural peanut butter 1/2 cup + 1Tbsp rice malt syrup Method Make the crust 1. Grease a medium sized tart tin (i used coconut oil) and line the base with baking paper 2. Add grated cacao butter and rice malt syrup to a heat proof bowl, and set over a pot of simmering water. Allow to melt. 3. Meanwhile, add almond meal and coconut to a large mixing bowl. Mix well, then add the cacao butter and rice malt syrup mixture once melted. Mix again, then transfer to the tart tin. Take your time to spread and press the mix uniformly, creating a nice, even base. Set aside. Make the filling 4. Add all ingredients to a high speed blender, ensuring you have removed all pits from the dates, then blend until very smooth*. You will need to use the tamper to help the blender along, as the mixture will be very thick. Once smooth, scrap the filling into the tart shell. Set in the fridge for a minimum of 2 hours. 5. To serve, decorate with fresh berries and melted chocolate, or a simple sprinkling of salt flakes. Store in an air-tight container in the fridge (for up to 1 week), or freezer (for up to 3 weeks).

You’ll need 1/3 cup coconut oil 2/3 tin condensed milk 2/3 cup + 1 Tbsp roasted cashew butter (or preferred nut butter), divided 1/4 cup cacao powder 1 tsp vanilla extract 1/3 cup coconut milk powder 1/8 tsp salt 1/2 cup macadamia nuts, roughly chopped (or preferred nuts) 150g dark chocolate, chopped Method 1. Line a 15cm square tin with baking paper and set aside. Melt coconut oil gently either in a saucepan or microwave. Once oil is melted set aside to cool- you should be able to easily dip in your finger. 2. Add condensed milk, 2/3 cup cashew butter and melted + cooled coconut oil. Whisk until smooth and uniform then divide into 2 bowls. 4. To the first bowl add cacao and vanilla. Mix until smooth and uniform then pour into prepared pan. Use a spoon to form a flat layer, then set in freezer for 15mins. 5. To the second bowl add coconut milk powder and salt. Mix to combine well, then pour over chocolate layer. Again use a spoon to create an even layer. Sprinkle with chopped nuts then set in freezer 2 hours. 6. When you’re ready to dip the bars add chocolate and the remaining 1 Tbsp cashew butter to a heat proof bowl. Melt via bounce boil method (or microwave). Remove bars from freezer. Cut into bars using a hot, sharp knife, then use a fork to dip each bar into the chocolate and set on a lined tray. You don’t need to fully dip each bar- they look great rustic. When they’ve all been dipped set in the fridge. Store in an air tight container in the fridge. Enjoy!

But I will. Melt in your mouth PB fudge bar filled up with wonderful hemp seeds and smoothie red in dark choccie. Good, right? 375g (1 jar) smooth, drippy peanut butter (see notes) 105g  (1/2 cup) Virgin coconut oil 75–100g (1/4-1/3 cup) pure maple syrup or honey 1 tsp vanilla extract 100g (1 cup) plant based protein powder – plain or vanilla (see notes) 85g (1/2 cup) hemp hearts 100g 70-90% dark chocolate, divided 1 Tbsp peanut butter Instructions 1. Lightly grease and line a small tin with baking paper and set aside. I use a tin that is 25cm square. Ensure there is an overhang of baking paper for easy removal. 2. Add coconut oil to a large saucepan with the peanut butter (reserve 1 Tbsp) and maple or honey. If you want the slice less sweet add only 75g (1/4 cup) maple syrup/honey. Heat over a low to medium heat, whisking the entire time to prevent burning the nut butter. Once the mixture is completely liquid tun off the heat. 3. Add vanilla, protein powder and hemp seeds and combine until completely uniform and smooth- I find a large wooden spoon works best for this. 4. Roughly chop your dark chocolate and add half to the Peanut butter hemp protein bars and fold through. Pour the Peanut butter hemp protein bar batter into your lined tray. It will be thick and heavy, so use a spoon to spread it around into an even bar. Set aside. 5. Add the remaining dark chocolate and reserved peanut butter to a heat proof bowl. Set 2cm water into a saucepan and bring to the boil. Once boiling add the heatproof bowl to the saucepan- it should sit on the rim of the saucepan and not touch the water. Reduce heat to a simmer and gently melt. Pour melted cholctae over etc base and spread evenly. 6. Place Peanut butter hemp protein bars in the fridge for 2+ hours to set. 7. To cut into desired serves remove the bars from the fridge and tin by lifting the baking paper up and out. Fill a large cup with hot water and dip in a large, sharp knife for 5 seconds. Quickly remove the knife and dry off the water before creating your first cut. Repeat for all the remaining cuts. 8. Store Peanut butter hemp protein bars In an airtight container for up to 1 week in the fridge or 3 months in the freezer. Notes Ensure you are using a runny, drippy peanut butter like this one or this one. If your peanut butter (or whatever nut butter you are using) is stiff your bars will be try. You can compensate by adding in extra oil. Peanut butter can be substituted for any roasted, runny nut butter. The best substitute for protein powder is ground oats (or oat flour). Swap for 100g oats or oat flour. Maple syrup or honey can be substituted for agave, coconut nectar or rice malt syrup however I prefer the taste with maple or honey. Do not substitute the coconut oil, except for unsalted butter.