Choc Banana Chocolate Bars

• 1 cup sugar-free dark chocolate, melted
• 1 1/2 large ripe bananas
• 2 scoops Nuzest Chocolate Peanut Butter Clean Lean Protein
• 1 tbsp Greek yoghurt
• 3 Medjool dates, chopped (optional)

1. Make the chocolate shell: Pour half of the melted chocolate into a large silicone chocolate bar mould and spread evenly across the base and up the sides. Place in the freezer while preparing the filling.
2. Make the filling: Mash the bananas in a bowl. Add the Clean Lean Protein and Greek yoghurt and mix until well combined. Fold through the chopped dates, if using.
3. Assemble: Spread the banana mixture evenly over the chilled chocolate shell. Pour over the remaining melted chocolate, spreading it evenly to completely cover the filling.
4. Freeze: Freeze for 45–60 minutes, or until firm. Remove from the mould, slice and enjoy.

Notes

• Mould used: 24.8 × 13 × 2 cm (9.76 × 5.11 × 0.78 in).