Line and 8×8 pan with parchment paper.

Bottom Layer: 1 cup oats, ½ cup raw cashews, ½ cup raw pecans, ¼ cup canned coconut cream (chilled), ¼ cup cacao, 3 Tbsp maple syrup, 1 Tbsp vanilla, ½ tsp sea salt

In a small blender, blend together the oats, cashews, & pecans until you reach a flour consistency. Pour the flour into a medium-sized bowl then add the cacao, & sea salt. Lightly mix it together then add the coconut cream & maple syrup. Mix until everything is well combined.

Spread into bottom of pan and press until flattened. Rest in fridge for at least 10 minutes.

Middle Layer: 1 cup runny peanut butter, 4 scoops protein powder, 2 Tbsp cacao, 3 Tbsp maple syrup, 1 Tbsp coconut oil, 2 tsp vanilla, pinch of sea salt

Melt the coconut oil and add it to your bowl. Add the runny peanut butter, protein powder, maple syrup, & vanilla, mix until everything is well incorporated then stir in the cocoa. Spread on top of the refrigerated bottom layer and place back in fridge for another 10 minutes.

Top Layer: ¾ cup dark chocolate, 1 Tbsp coconut oil, flaky salt (to top)

Melt coconut oil over low heat in a small saucepan pan.

Add chocolate chips & stir consistently so the chocolate doesn’t burn.

Remove from the stove & let the chocolate cool for a few minutes, but no more than 5, or it may start to harden.

Take the pan out of the fridge & quickly pour the top layer of chocolate on. To get an even spread, slightly tilt the pan around to distribute the chocolate.

Once the entire surface is covered with a layer of chocolate, top with flaky sea salt & place your pan back into the fridge & let it sit for at least 30 minutes or until the top has fully hardened.

After the time has passed, cut squares & enjoy!