Recipe for Skyr Peanut Protein Ice Bars

Ingredients

Skyr cream

• 200 g Skyr
• 15 g vanilla protein powder
• 50 ml almond milk (or oat milk, etc.)
• 25 g cashews, soaked (approx. 2 hours in water)
• 1 pinch Vanilla Chunky Flavour to sweeten

peanut cream

• 1 large soft date
• 1 tbsp peanut butter (or peanut paste)
• 50 ml almond milk (or oat milk, etc.)
• 1 pinch of salt
• 1 pinch Vanilla Chunkey Flavour to sweeten (better Salted Caramel Chunky Flavour)
• 25 g peanuts
• 100 g dark chocolate

Preparation

1. Soak the cashews in water for about 2 hours.

2. Blend the Skyr, protein powder, almond milk, soaked cashews and Vanilla Chunky Flavour in a blender until creamy.

3. Pour the Skyr mixture into a small bowl lined with baking paper and place in the freezer for about 30 minutes.

4. For the peanut cream, blend the date, peanut butter, oat milk, Vanilla Chunky Flavour and the salt until creamy. Repeat several times so the date is well broken down.

5. Spread the peanut cream over the partially frozen Skyr cream. Sprinkle the peanuts on top. Put the whole thing back in the freezer, preferably overnight.

6. Remove the mixture from the mold and cut into bars.

7. Melt the chocolate in a water bath.

8. Dip the frozen bars into the chocolate or pour it over them, place on baking paper and put in the freezer for at least 15 to 20 minutes.