Step 1

Make the date caramel. Soak the pitted dates in hot water for 10 mins. Drain and blend into a smooth caramel paste. Set aside.

Step 2

Now scoop the coconut oil into a small saucepan and heat over low heat, stirring gently until just melted.

Step 3

Mix the base. In a large bowl, mix together the peanut butter, honey, melted coconut oil and vanilla until smooth. Add the chocolate and plain protein powders, then stir in the almond flour, flaxseed meal, and cacao nibs. Mix until fully combined — use your hands if needed.

Step 4

Line a small loaf tin or 8x4 inch tray with greaseproof paper. Press the mixture evenly into the base of the tin to form a flat layer.

Step 5

Spread the blended date caramel evenly over the base.

Step 6

Melt the dark chocolate with a little extra coconut oil until glossy. Pour over the caramel layer and smooth out. If you’re feeling fancy, melt the white chocolate and pour it over the melted dark chocolate. Using a toothpick, make swirls in the chocolate to create a marbled effect. Sprinkle with flaky sea salt.

Step 7

Transfer to the fridge and chill for at least 1 hour (or overnight) until firm. Slice into 6 bars and enjoy.