Chocolate Bars

Prep time: 20 mins (+ freezing) 

Makes: 16 bars

Dark Choc-caramel Crisp

  1. Process 150g pitted medjool dates, 80g peeled ripe banana, 2 heaped scoops (64g) IsoWhey Ivory Coast Chocolate, 2 tbsp smooth peanut butter and 1 tbsp chia seeds until smooth.
  2. Transfer to a large bowl. Add 21/2 cups (85g) puffed rice; mix well.
  3. Spread over base of a lined 20cm square pan; smooth top. Freeze for 30 mins.
  4. Melt 75g chopped dark 70% chocolate in a microwave-safe bowl in 30 sec bursts, stirring between bursts. Quickly spread chocolate thinly over top of puffed rice. Sprinkle with 2 tsp sea salt flakes.
  5. Using a hot sharp knife, cut slice into 16 bars, wiping and reheating knife between cuts. Store in the freezer for up to 1 month.

Nutritional count per slice
4.2g total fat (1.7g saturated fat); 478kJ (114 cal); 14.7g carbohydrate; 3.7g protein; 2.3g fibre

Almond Latte

Following recipe for dark choc caramel crisp (above), use IsoWhey Classic Coffee; swap peanut butter with almond spread and milk chocolate for dark. Top with 30g toasted flaked almonds instead of sea salt flakes.

Nutritional count per slice
4.5g total fat (1.3g saturated fat); 508kJ (121 cal); 15.6g carbohydrate; 4g protein; 2.7g fibre 

White Chocolate Tahini

Following recipe for dark choc caramel crisp (above), use IsoWhey Strawberry Smoothie; swap peanut butter with  tahini, white chocolate for dark and add 1 tbsp (7g) crushed freeze-dried strawberry crisps. Top with another 1 tbsp crushed freeze-dried strawberry crisps.

Nutritional count per slice
3.9g total fat (1.5g saturated fat); 485kJ (116 cal); 16g carbohydrate; 3.5g protein; 2.5g fibre