In a large bowl, combine oats, LSA, protein powder (if using), peanut butter, maple syrup, milk, and shredded coconut. Mix well until everything sticks together.
2 cups rolled oats, 1/2 cup LSA ground linseeds, 1 scoop protein powder, 3/4 cup peanut butter, 3 tablespoons pure maple syrup, 3/4 cup milk, 1/4 cup shredded coconut
Scrunch up a piece of baking paper, then smooth it out and line a baking tray.
1 scoop protein powder
Transfer the mixture into the prepared tray and press down evenly.
In a heatproof bowl, melt the chocolate chips and coconut oil together (microwave in 30 seconds bursts, stirring in between).
1 tablespoon coconut oil, 1/3 cup crushed peanuts
Pour the melted chocolate over the base and spread evenly. Sprinkle crushed peanuts on top.
1 tablespoon coconut oil
Place the tray in the freezer for 1–2 hours, or until firm. Once set, lift out of the tray, slice into pieces, and store in an airtight container in the fridge.
