Protein Cookie Dough Bars

Cookie dough filling

• 2/3 cup almond butter or sunflower seed butter
• 3 scoops Nuzest Clean Lean Protein Smooth Vanilla
• 2 tbsp sugar-free chocolate chips
• 1/8 cup (30 ml) almond milk*

Chocolate topping

• 1/3 cup sugar-free chocolate, melted
• Flaky sea salt, to finish

1. Add all cookie dough filling ingredients to a mixing bowl and stir until well combined.
2. Divide the mixture evenly between silicone moulds, pressing down firmly to create a smooth, compact surface.
3. Transfer to the freezer for approximately 40 minutes, or until firm.
4. Once set, melt the chocolate.
5. Working one bar at a time, dip the end of each bar into the melted chocolate.
6. Sprinkle with flaky sea salt and place onto a lined tray or baking paper.
7. Return to the freezer for 4 minutes, or until the chocolate has set.
8. Serve and enjoy.

Notes

• The amount of milk required may vary depending on the nut or seed butter used. If the mixture appears too dry, add additional milk 1 tablespoon at a time until a soft, dough-like consistency is achieved. Avoid adding excess liquid, as this can affect the texture after freezing.