Ingredients:

  • 1/2 cup (125g) creamy natural peanut butter
  • 1/4 cup (60ml) maple syrup
  • 1/2 cup (60g) protein powder
  • 2 cups (60g) puffed rice cereal
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 3/4 cup (130g) dark chocolate chips
  • 1 tbsp (15g) coconut oil
  • flaky sea salt for garnish

Instructions:

  1. Combine the peanut butter, maple syrup, and vanilla extract in a microwave-safe bowl. Heat for 30 seconds until the mixture is fluid and glossy.
  2. Stir in the protein powder and sea salt until a thick paste forms, then gently fold in the puffed rice cereal until evenly coated.
  3. Line an 8x8 inch pan with parchment paper. Transfer the peanut butter mixture into the pan and press firmly with a spatula to create a flat, dense surface.
  4. Microwave dark chocolate chips and coconut oil in 20-second bursts, stirring in between, until smooth.
  5. Pour the melted chocolate over the base, smoothing it edge to edge. Sprinkle with flaky sea salt if desired.
  6. Place in the freezer for 30 minutes until the topping is firm.