This recipe is a product of my fascination with endurance sports and how my body works.

I enjoy pushing my body to its limits and I have, for years, been drinking condensed milk straight from the can before marathons. I’ve adopted this same technique before long swims and cycles and it’s always worked.

But my thirties has brought with it a slower metabolism and a malfunctioning pancreas. So I decided to make this squishy, fudge square full of nutrition that is designed for long periods of strenuous activity.

Since this is my own recipe I’m going to add a disclaimer here. This is an energy packed square with natural sugars and a high fat content.

Ingredients

1/2 cup Macadamia nut butter

1/2 cup peanut butter

1/2 cup melted coconut oil

1/2 cup dried cranberries

1/8 maple syrup (organic from Woolies)

1/2 tbsp rough salt

80 % Lindt Dark Chocolate

2 tbsp Pea Protein Powder

Crushed walnuts

Method

1. With a fork, mix Macadamia nut butter, peanut butter, coconut oil, cranberries, salt, pea protein powder, maple syrup and 1/2 the crushed walnuts.

2. Spread the mixture into a square mold, or on parchment paper in a Tupperware.

3. Melt 6 blocks of Lindt Dark Chocolate in the microwave in 30 second bursts.

4. Drizzle the chocolate over your mixture and sprinkle the other 1/2 of the crushed walnuts over the top.

5. Freeze for 1 hour or refrigerate overnight.

6. Cut into squares an keep in the fridge for up to a week.