High Protein Chocolate Chip Bark

10
20 minutes

BOTANIKA BLENDS RECIPES

Ingredients

✔️ 1 cup almond flour
✔️ ½ cup Botanika Blends Choc Peanut Butter Plant Protein
✔️ ¼ cup peanut butter
✔️ ¼ cup maple syrup
✔️ ¼ cup milk of choice, plus extra if needed
✔️ ½ cup chocolate chips

PLANT PROTEIN - CHOC PEANUT BUTTER

~~$49.95~~ $34.97+

SAMPLE PLANT PROTEIN - CHOC PEANUT BUTTER

~~$4.95~~ $1.98

Chocolate, peanut butter and blueberries? That's a combo we can definitely get behind. 🍫🫐🥜

This High Protein Chocolate Chip Bark is made with our Choc Peanut Butter Plant Protein and combines soft cookie dough, juicy blueberries and a rich dark chocolate topping. It's the perfect no-bake treat to keep in the fridge whenever you're craving something sweet.

Method

1. Mix the dry ingredients

Whisk together the almond flour and Choc Peanut Butter Plant Protein in a large bowl.

2. Prepare the peanut butter

Microwave the peanut butter for around 20 seconds until slightly melted and easy to stir.

3. Make the cookie dough

Add the peanut butter, maple syrup and milk to the dry ingredients. Mix until a soft cookie dough forms, adding an extra 1-2 tablespoons of milk if needed.

4. Fold through the chocolate chips

Gently stir the chocolate chips through the cookie dough.

5. Assemble the bark

Press the cookie dough into a lined tray or silicone mould. Scatter the blueberries over the top, then drizzle or spread the melted dark chocolate evenly over everything.

6. Chill

Refrigerate for at least 2 hours, or until the chocolate has completely set.

7. Slice and enjoy

Break or slice into pieces and enjoy straight from the fridge.

Chocolate Peanut Butter is the star here, but a plain Chocolate protein would work well too.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Make sure the mixture is pressed firmly and evenly into the tin before topping with chocolate, this helps it hold its shape once set.
Yes, slice it first, then freeze in an airtight container for up to 2 months. Thaw in the fridge before eating.

Chocolate Peanut Butter is the star here, but a plain Chocolate protein would work well too.
Make sure the mixture is pressed firmly and evenly into the tin before topping with chocolate, this helps it hold its shape once set.

Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Yes, slice it first, then freeze in an airtight container for up to 2 months. Thaw in the fridge before eating.

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