1/4 cup cacao butter 
1/4 cup rice malt syrup
3/4 cup crunchy nut butter
1 teaspoon vanilla bean paste
1/2 cup Happy Way Vanilla Protein Powder 
2 teaspoons tapioca flour
1/2 cup dark chocolate
1 teaspoon coconut oil
Sea salt flakes & chopped nuts


  1. In a small sauce pan on low to medium heat melt cacao butter.
  2. Once completely melted mix in rice malt syrup, crunchy peanut butter, cashew butter, almond butter and vanilla bean paste until combined.
  3. Add vanilla protein powder and tapioca flour.
  4. Constantly stirring, continue to cook on low to medium heat for two minutes.
  5. Pour mixture into lined 5×8 pan or silicon molds and set in fridge to cool approximately 30 minutes
  6. Melt coconut oil and dark chocolate and dip peanut butter bars in chocolate until fully coated.
  7. Top with sea salt flakes and chopped nuts of choice.
  8. Store in fridge up to 4 weeks.

Recipe by ever_so_fit