• 200g Tahini – any nut or seed butter will work
  • 3 tbsp unrefined coconut oil, melted
  • 2 scoops PROFI Vanilla
  • 1-2 tsp Cinnamon & Nutmeg
  • 1/4-1/3 cup chocolate chips, dairy free for vegan
  1. Line a loaf pan or container with parchment paper and set aside.
  2. Combine tahini and melted coconut oil until smooth in a large bowl.
  3. Stir in PROFI vanilla protein powder, cinnamon and nutmeg until fully incorporated – you may need to add almond or cashew milk. Add in 1 Tbsp at a time if you find it to be too thick.
  4. Fold in chocolate chips and save a handful to add later.
  5. Pour into parchment lined pan and place in the freezer for 10-15 minutes.
  6. Add extra chocolate chips and press it into the dough. For an extra punch, sprinkle course sea salt on top as well. Place the pan back in the freezer for another 10-15 minutes or until frozen.
  7. Cut into squares and keep frozen for best texture!