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¼ cup crunchy peanut butter or tahini (for school)
1 scoop of protein 2 tablespoons of cocoa
¼ cup of coconut oil
1 tablespoon of rice malt syrup
¼ cup shredded coconut
METHOD:
Melt coconut oil and peanut butter in microwave for 30sec until melted and combined.
Add protein powder and cocoa and mix through until all powder has dissolved.
Add rice bubbles and coconut and mix through. Place in small muffin cakes or in a silicone muffin tray and place in freezer for 20- 30minutes until set.
