Coconut Trek Bar Dupe

400g Oats

150g Desiccated coconut

50g Buckwheat groats (optional for crunch)

10 tbsp. Coconut oil

340g Honey/Maple Syrup

100g Vanilla Protein Powder

Pinch sea salt

1 tsp. Vanilla essence

250g Dark chocolate

Method:

• Place the oats, desiccated coconut and buckwheat groats on a flat tray and toast in the oven for 15 minutes until lightly golden (toss after 7 minutes to evenly toast).

• Tip into a large mixing bowl once toasted and stir in the protein powder.

• In a saucepan combine the coconut oil, honey (or maple) over medium heat and melt.

• Stir in the salt and vanilla essence.

• Once melted, pour over the dry ingredients in a mixing bowl and combine them all together ensuring all the oats are covered in the coconut and honey sauce.

• Spoon the mix onto a lined brownie tin and press down to even out the top.

• Pour over the melted chocolate and spread to fully cover.

• Place in the freezer for 30 minutes. Remove and wait 10 minutes before slicing (so the chocolate topping doesn’t crack when you slice!).

• Store in the fridge for up to 2 weeks. It also can be stored in the freezer.