2cupsoat flourI Make my own in a high speed blender, video demo on my instagram story highlights under DIY
4Tbspalmond flour OR protein powder
1/2cupnut/ seed butter of choice
5Tbsphoneymaple syrup for vegan
1tsppure vanilla
pinchof salt
1-3tbspmilk of choice as neededNut milk for vegans
Coating
-160g chocolate of choice
TOASTED COCONUT
-Add 1/4 cup desiccated coconut to the mixture
ROASTED ALMOND
-Use Almond butter for the recipe
Also delicious with peanut butter!
Nutritional information same as general recipe- found at bottom of page
ESPRESSO
-Add 2 tsp espresso powder
Nutritional information same as general recipe-found at bottom of page
CHOC-CHIP
-Add 1/4 cup chocolate chips
TOASTED SESAME
- Replace the nut butter with tahini
nutritional information same as general recipe-found at bottom of page
STRAWBERRY
Add 1/4 cup chopped strawberries
*This flavour is the only flavour that tastes significantly better when its frozen
Instructions
Place all ingredients EXCEPT for chocolate in a bowl and combine well until a dough forms. When adding milk, add 1 tbsp first and mix well and see if a second/third tablespoon is needed. Mixture should form a firm dough, so take care not to add too much milk. (Espresso and coconut usually need a second/third tablespoon of milk)
If making cookie dough one, stir in additional chocolate chips
Divide and roll dough into oval shapes (magnum shape? haha) and place a wooden stick through it. Place on baking paper and allow it to chill in the freezer (10 min).
In a double boiler or microwave melt chocolate, and set aside.
Pour melted chocolate over the prepared dough and coat magnum well, you may need to spread it evenly with a spoon over the magnum. (You can also dip the dough into the chocolate if you prefer)
Store in an airtight container in freezer OR fridge
Notes
If you do not want a frozen bar, these can be stored in the fridge and enjoyed. They will not melt!