Crispy Choc Mint Protein Bars

Chocolate and mint is up there with Peanut Butter and Banana as one of the best ever flavour combinations. And just when you think it can't get any better, add rice puffs for that crispy texture!!

This one is perfect for today's Sunday prep, or just for some weekend baking so you have some sweet treats ready for the week!

Ingredients (makes 6)

For the bars:

• 80g vegan cacao mint protein (I use Happy Way - if you don't have choc mint protein, use chocolate protein and add in 1 tsp peppermint extract)

• 1 tbsp cacao powder

• 1/2 cup oat flour

• 1 tbsp pure maple syrup

• 1/2 tsp vanilla extract

• 2 tbsp almond milk

• 1 tbsp almond butter

• 2 tbsp rice puffs

Topping:

• 1 tbsp rice puffs

• 6 squares dark chocolate, melted

Method

1. Add all the dry ingredients to a mixing bowl and combine.

2. Then pour in the wet ingredients and mix well to combine (add a dash extra almond milk if needed to combine).

3. Add in the rice puffs and stir through.

4. Transfer mixture in a silicone tray or tray lined with baking paper. Spread out evenly - I used damp fingers to press it down into the tray.

5. Sprinkle over the extra rice puffs and press down slightly. Then pour over melted chocolate.

6. Place in the freezer for minimum 4 hours to set before cutting (cutting tip: I found it easier to cut the bars chocolate side down so it didn't crack).

Storage: keep stored in the freezer. They don’t set too hard so you can eat them straight from there