You will need :

• 115g of choice chocolate protein powder (I use Athlete’s Fitness Brand because it’s low-cal and low on whey content)
• 1 cup with a teeny bit extra of rolled oats
• 1 cup almond milk
• 135g whole earth organic peanut butter (I used half quantity of smooth and half quantity of crunchy peanut butter)
• 1 tbsp of cinnamon
• 85g shelled pistachios
• 1 tsp honey
• 1 tsp vanilla essence
• 1 tbsp cacao powder
• 1/3 cup cacao nibs

1) In a food processor, pulse the oats into a fine flour like consistency.

2) Simultaneously in a small saucepan stir, melt and mix together the almond milk, peanut butter, vanilla essence and honey.

3) To the oat flour in the processor, add the protein powder, cinnamon, cacao powder and pistachios. Pulse and blitz till all the powders are combined and the pistachios have been broken down to smaller uneven pieces. Leave some chunks of pistachios as it adds a nice texture

4) Transfer the food processor contents to a large mixing bowl. To these dry ingredients add the wet ingredients from the saucepan along with cacao nibs. Manually mix and combine well. It forms a clumpy sort of batter which is what you want.

5) Spread out this batter into a 9x9 inch square greased pan. Refrigerate overnight. Next morning cut into 25 square pieces and store in an air-tight container in the fridge.