Ingredients

• 150 g of oat flakes
• 300g pitted Medjool dates
• A pinch of fleur de sel
• 200g dark chocolate with nuts and berries
• 2 tbsp coconut oil
• 2 tbsp Pulse peanut butter
• 1 serving of Pulse Chocolate Protein Powder
• An extra pinch of fleur de sel for finishing

Recipe

1. Blend the oats in a food processor until they have a fine, breadcrumb-like texture.
2. Add the dates and fleur de sel to the blender, then blend again until a thick, slightly lumpy paste forms.
3. Line a small rectangular baking pan with baking paper, then spread the oat paste evenly. Press down firmly to ensure the base is compact and smooth, making sure to press into the corners.
4. In a saucepan over low heat, melt the dark chocolate with the coconut oil. Stir gently to avoid overheating.
5. Pour the melted chocolate over the oat base to cover it well.
6. Using a spoon, drizzle the peanut butter over the chocolate. Use a knife or toothpick to create swirls by gently drizzling the chocolate and peanut butter over the chocolate.
7. Sprinkle with fleur de sel for a delicious finishing touch.
8. Place the mold in the refrigerator for at least 1 hour to allow the squares to harden.
9. Once set, cut into 16 squares and keep them cool until ready to eat.