Crumble Weetbix and walnuts: Blitz walnuts and weetbix in food processor so the resemble a crumb. Transfer to large mixing bowl, along with desiccated coconut.
Make date and apricot paste: Blitz dates and apricots in food processor, along with ¼ cup water until a paste is formed. Transfer into the bowl with the weetbix/walnut/coconut mixture.
Add Remaining Ingredients: Melt peanut butter in microwave, until soft. Add peanut butter, cocoa powder, ground cinnamon, pinch of salt and ¼ cup of water to the bowl, using your hands and or spoon to bring the mixture together.
Press out mixture: Press into a large (rectangle) loaf tin, using damp hands to firmly press into all corners.
Make chocolate top: Melt coconut oil in microwave, and then stir through monkfruit sweetener and cocoa powder until dissolved. Pour chocolate over the base, cover and let it set in the fridge for an hour. Using a sharp knife, slice into 18 pieces, wiping down knife in between each one.
Weetbix: I used regular sanitarium weetbix, but you could also use gluten free weetbix, or the protein weetbix. Just make sure to use a plain flavour.
Dates: medjool dates are the best for this recipe as they are soft ands caramel like.
Apricots: I recommend good quality dried apricots. My preferred brand is Angus Park. Swap dried apricots for the same amount of dried cranberries or sultanas
Peanut Butter: I recommend sugar free peanut butter, or natural peanut butter. Swap out natural peanut butter for cashew but butter or almond butter. Or Alternatively you could use a high protein peanut butter which are usually alongside the regular peanut butter and spreads in the supermarket.
Protein Powder: You can use any chocolate protein powder in this recipe. I used Genetix Nutrition Lean WPI Chocolate Bomb Flavour Protein Powder and I buy it from Nutrition Warehouse in Australia.
Make it Without Protein Powder: If you leave out the protein powder, you will also need to leave out the ¼ cup of water at step 4 of the base instructions.
Coffee Boost: add 2 tablespoons of espresso into the mixture
Chocolate Top: Melting a sugar free chocolate bar and drizzling on top is a great shortcut if you don't want to make the 3 ingredient chocolate topping.
Mixture Too Wet? Add more weetbix and mix in by hand or in the food processor until you have a consistency that is sticky but not "wet"
Mixture Too Dry? Add a table spoon of water at a time and blitz in the food processor, or additional peanut butter, or a combination of water and peanut butter.
Storage: Store in the fridge in an air tight container for upto 1 week