Here's WelleCommunity member Bianca Silver's take on the traditional peanut chocolate bar.

INGREDIENTS

BASE LAYER:

1 scoop WelleCo's Nourishing Protein in Vanilla

3/4 cup raw cashews (soaked in warm water for 30 mins)

1/4 cup coconut cream

2 tbsp maple syrup

2 tbsp coconut oil, melted

FILLING:

8 medjool dates (pitted and soaked for 5 mins in warm water)

1 cup peanuts or cashews

1/2 cup nut butter( I used peanut butter)

2 tbsp maple syrup

2 tbsp coconut oil, melted

2 tbsp nut milk

TOPPINGS:

Handful of peanuts

1/3 cup dark chocolate, melted

METHOD

Line a loaf tin with baking paper. In a foodprocessor or high speed blender, combine all base layer ingredients until a smooth consistency forms. Pour into loaf tin and spread evenly. Place in freezer to set.

In the same food processor/blender combine all filling ingredients and mix until a thick, smooth paste forms. Spreadevenly onto base layer (if you’re finding it too stick to spread, dip a spoon into melted coconut oil and use the back of a spoon to smooth the layer). Add a handful of peanuts over the filling and place back into freezer for a further 1-2 hours.

Remover from freezer and slice into 8 bars using a sharp knife. Return to freezer while you melt the dark chocolate. Once chocolate has melted, drizzle the bars and finally place in freezer until the chocolate solidifies. Store in an airtight container in freezer.

MAKES 8 BARS

Recipe and image credit: @vitaminb_nutrition