- 1 cup cashews
- 1 cup quick-cooking oats
- 4 soft dates
- 1 tablespoon vanilla extract
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 1 1/ 2 scoops vanilla protein powder
- 1/ 4 cup peanut butter
- 1/ 4 cup maple caramel almond butter
- Cinnamon, To Taste
- Sea salt, To Taste
- 3-5 tablespoons almond milk
- 1/ 4 cup chocolate chips
- 1 teaspoon coconut oil
Blend the nuts and oats together until achieves a flour-like consistency. Add the dates and blend for about 1 minute. Transfer to a large mixing bowl. Mix in the remaining ingredients, except for the chocolate chips and coconut oil, until well combined.
Press into a parchment-lined loaf tin and freeze for 20 minutes.
Melt chocolate chips and coconut oil in a microwave for 30-second increments. Remove dough from freezer, drizzle with chocolate, and freeze another 10 minutes. Remove and cut into squares to serve.
Stores up to a week in fridge or just keep frozen.