Directions

1. 1. To make the base, place the nut butter, coconut oil and maple syrup in a small pan and heat gently to melt. Remove from the heat and stir in the vanilla, oats, coconut and protein powder until well combined and the mixture sticks together.
2. 2. Tip this into a lined 20cm circular tin (use cling-film or greaseproof paper) and spread evenly, pushing up to the sides and making sure the base is covered. Keep in the freezer while you make the topping.
3. 3. To make the topping, gently heat the nut butter, maple syrup and coconut oil in the same method as before. Remove from the heat and leave to cool for 5 minutes. Whisk in the cacao powder to create a smooth, glossy chocolate sauce.
4. 4. Remove the tin from the freezer and pour this over to cover, spreading evenly. Now sprinkle over your additional toppings and return to the freezer for at least 4 hours to set.
5. 5. When you're ready to serve, remove from the freezer a few minutes beforehand, then run a sharp knife around the edges to loosen and remove from the tin. Slice into 8-10 then eat straight away!
6. 6. Store in the refrigerator for up to three days, or in the freezer for up to a month.