(Serves 8)

5 weetbix
2 tbsp flax seed meal
1 cup pitted dates
1 tbsp cacao powder
1 scoop Bondi Protein Chocolate Protein powder
3 tbsp tahini
1 tbsp maple syrup
1 ½ tbsp melted coconut oil
70gr dark chocolate


  1. In a food processor blend the weetbix, flax seed meal, cacao and protein powder until combined.
  2. Add in the dates and pulse to combine.
  3. Add in the tahini, coconut oil and maple syrup and blend it until it forms a sticky dough.
  4. Press the mixture in a loaf tin lined with plastic wrap and press down with your fingers to flatten it.
  5. Place the tin in the freezer for 5 minutes while you melt the chocolate. Then spread the melted chocolate on top of the slice and leave it to set in the freezer 20 minutes before slicing.
  6. Store in the fridge in an airtight container for up to 1 week.