Instructions

1. Line a loaf tin or small square baking dish with baking paper or wax paper.
2. Add the mixed nuts, oats, flax seeds, poppy seeds, chia seeds, sunflower seeds, sesame seeds and salt to a blender or food processor.
3. Blend until fairly fine, then transfer to a large mixing bowl.
4. Stir in the whey protein powder and puffed rice.
5. In a small thick-bottomed saucepan, add the glucose syrup, peanut butter, vanilla essence, coconut oil and vegetable glycerin.
6. Heat gently over low heat, stirring until smooth, combined and runny. Do not boil.
7. Pour the wet mixture into the dry ingredients and stir to combine.
8. Melt the chocolate chips with 1 teaspoon coconut oil in the microwave for 1–2 minutes on medium-high, stirring every 30 seconds until smooth.
9. Pour about three-quarters of the melted chocolate into the protein bar mixture and mix well. Use clean hands if needed to combine fully.
10. Press the mixture firmly into the prepared tin and smooth the top.
11. Drizzle the remaining chocolate over the top, or spread extra melted chocolate over for a full chocolate layer.
12. Refrigerate for 1–2 hours, or overnight, until firm.
13. Slice into 10 bars or squares.