Bars
Lightly grease and line a 20 x 20 cm tin with waxed baking paper and set aside.
Ensure there is an overhang of paper so you can easily remove the bar when it is set.
Add coconut oil to a large saucepan with the peanut butter (reserve 1 Tablespoon) and maple syrup 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.
Add the vanilla, protein powder and hemp seeds and combine until completely uniform and smooth- I find a large wooden spoon works best for this.
Roughly chop your dark chocolate and add half to the bars mixture and fold through.
Pour the batter into your lined tray.
It will be thick and heavy, so use a spoon to spread it around into an even bar.
Place in the freezer for 10 minutes
Topping
Place the remaining chocolate and reserved peanut butter into a heat-proof bowl over a double boiler / bain-marie.
Reduce the heat to a simmer and gently melt the chocolate, peanut butter mixture.
Remove the bars from the freezer and pour the melted chocolate over the base and spread evenly.
Place into the fridge to set – 1 to 2 hours
To cut into desired servings, remove from the fridge, once set.
Pull on the overhanging paper and lift out of the tin.
Score the batch so you know where you will be cutting.
Fill a large beaker with hot water and dip a large, sharp knife into the water to heat.
Quickly remove the knife and dry off the water before cutting into bars.
Repeat the heating and cutting until you’ve cut the whole batch into bars
Store In an airtight container for up to 1 week in the fridge or 3 months in the freezer.
