Merry Christmas Choc-Peppermint Protein Ice Cream Bars

Made with our Lean Bean Protein, Fibre Syrup and Cacao Nibs!
GF - DF - V

INGREDIENTS
1 C Cashews (soaked for 4hrs)
1 C Coconut cream
1/4 C Fibre Syrup Chocolate
2 Scoops Lean Bean Protein Chocolate
2 tsp Peppermint essence
3 TBSP Melted coconut oil
2 TBSP Water
3/4 C Dark chocolate
Cacao Nibs to decorate

METHOD
1. Drain and rinse cashews then add to a high-speed blender along with coconut cream, protein powder, fibre syrup, 2TBSP coconut oil, water, and peppermint essence. Blend until a smooth consistency is reached.
2. Pour into a lined loaf tin and pop in the freezer to set for 2-3 hours. Once set, remove from tin and slice into bars.
3. Melt the dark chocolate with 1TBSP coconut oil. Dip each ice cream bar into the melted chocolate then lay them over a sheet of baking paper. Sprinkle with cacao nibs and place back in freezer for chocolate to set.
4. Store in an airtight container in freezer and take out when ready to eat!