Checkerboard Tahini-Date Coffee Bars – by Rachel D.

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60g Protein Pow pea mix (or half the pea mix and half a straight protein powder e.g. rice)
4 tbsp tahini
1 tbsp agave syrup (or more to taste)
1 tbsp date syrup (or more to taste)
2 tbsp instant coffee granules
splash almond / rice milk


1. Mix the protein powder(s), tahini, milk and agave. You may want to keep a sprinkling of the powder in reserve (as you’ll be adding the date syrup to half of the mixture and don’t want it to get too sticky).

2. Separate the dough in half, and to one half add the date syrup and coffee granules.

3. Roll out the dough into ‘sausages’ of each variety, and layer up to make a checkerboard pattern.

4. Chill, slice and devour :)  These are even better kept in the freezer and enjoyed with a steaming cup of coffee!

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