Stop buying $4 protein bars with garbage ingredients. This 12-bar batch hits 20g protein per bar, costs about a dollar each, and tastes like fudge.

• Whey-casein blend gives a balanced amino release - works as a slow-acting snack.
• Oats add satiating fiber and slow carbs.
• Dates supply natural sugars that bind the bars without industrial syrups.

1. 1

   Add the rolled oats to a food processor and pulse for about 20 seconds until they reach a coarse flour texture, similar to rough sand.

2. 2

   Add the pitted Medjool dates to the processor and blitz for another 30 seconds until the dates break down into a sticky paste mixed with the oat flour.

3. 3

   Add the protein powder, peanut butter, honey or maple syrup, vanilla extract and sea salt; pulse until everything begins to clump together into a thick, pliable dough.

4. 4

   Drizzle in the almond milk one tablespoon at a time while pulsing; the dough should hold together when you press a piece between your fingers but not feel wet; you may not need all the milk.

5. 5

   Line a 20 x 20 cm baking pan with parchment paper, letting the paper hang over two sides for easy lifting.

6. 6

   Press the dough firmly and evenly into the pan using the back of a spoon or the bottom of a glass; pack it down hard so the bars hold their shape when sliced.

7. 7

   Drizzle the melted dark chocolate over the top in a thin, even layer, then immediately sprinkle with flaky sea salt.

8. 8

   Place the pan in the freezer for 30 minutes until firm.

9. 9

   Lift the slab out using the parchment overhang and place on a cutting board; slice into 12 bars of equal size.

10. 10

    Wrap each bar individually and store in the fridge or freezer.

• If the mix is dry, add almond milk 1 tbsp at a time. Cheap protein soaks differently.
• Wrap individually and freeze - they thaw in your gym bag in 30 minutes.
• Roll into balls instead for grab-and-go snacks.