Ingredients
- 240g chickpeas (Darinne), well drained
- 150g coconut milk (17-19% fat)
- 70g peanut butter
- 60g coconut oil
- 100g honey
- White chocolate (sugar-free)
Directions
1. Blend the well-drained chickpeas, peanut butter, honey, coconut milk, and coconut oil until smooth.
2. Pour the mixture into rectangular silicone molds and freeze overnight.
3. Melt the white chocolate with a tablespoon of coconut oil in the microwave or using a bain-marie.
4. Coat the protein bars with melted white chocolate.
5. Refrigerate until the chocolate crust hardens.
Bars can be stored in the fridge for up to 3-4 days.
