01 -
Grab a medium bowl and mix the peanut butter, honey, vanilla, and coconut oil until it's smooth. Stir in the flaxseed and protein powder. When the spoon can't mix anymore, use your hands to knead everything together. The texture should feel soft like cookie dough.
02 -
Line an 8x4 inch pan with parchment paper. Press the dough evenly into the pan, making sure to pack it down so it stays firm.
03 -
Melt the dark chocolate in a small pan over low heat until it's silky smooth. Pour it over the peanut butter base and tilt the pan gently to spread the chocolate evenly across the top.
04 -
Pop the pan in the fridge for 30 minutes to an hour. Once set, cut it into 10 evenly sized pieces. You can store them covered in the fridge for around two weeks.