Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 bite-sized squares
Ingredients:
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1 cup Pitted Medjool Dates (About 10-12)
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2 tbsp Rootalive Coconut Oil, melted & cooled
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½ cup Almond Butter (or any nut butter)
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Pinch of Sea Salt
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¼ tsp Vanilla Extract
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1 tbsp Rootalive Ashwaganda Powder
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1 tbsp Rootalive Maca Powder
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Garnish with your choice of toppings - we used shredded coconut, cocoa powder, dried cranberries and chopped pistachios
Instructions:
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Preheat oven to 350°F. Line square pan with waxed paper or parchment and set aside.
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With a food processor or fork, crush dates until they become a paste.
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In a medium bowl, mix together date paste, coconut oil, almond butter until combined.
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Add salt, vanilla, Flourish Chocolate Protein Pancake Mix and Rootalive ashwaganda powder and maca powder until combined.
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Pour mixture into the lined square pan and bake for 5 minutes and then transfer to freezer and freeze until firm, 1 hour.
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Once set, slice into bite sized pieces and add your preferred toppings.
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Store in the fridge or freezer.
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