Ingredients
- 1 cup Coconut Cream Just the thick part
- 1/4 cup Creamy Peanut Butter
- 1/4 cup Vanilla Protein Powder Or peanut butter protein / choc pb
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Strawberry Fruit Spread *
- 1 cup Dark Chocolate
- 1 pinch Maldon Sea Salt Flakes
Instructions
- Blend / process together peanut butter ice cream ingredients
- Pour into 9x5 loaf tin lined with parchment paper and freeze at least an hour
- Once pb layer is somewhat hard, layer jam overtop- I used an organic fruit spread. (See notes)
- Freeze another 1-2 hours
- Melt chocolate with a tiny pinch of coconut oil
- Cut your pb ice cream into squares, then dip into the chocolate, or just drizzle the chocolate overtop, place on parchment paper, and sprinkle with sea salt
- Allow chocolate to fully harden, then enjoy!
Video
Notes
Please not a jelly like that will not fully freeze, so it may get a little messy when coating in chocolate. you can also use mashed berries to top, which will fully freeze, in which you'll want to leave the bars at room temp for a few before enjoying so they jam is not icy