Homemade crispy squares w/ @hollandandbarrett 💛 ad These are a great and easy to make high protein and carb post marathon snack. Use code ISSY for 20% off online for the next two weeks (T&Cs Apply) Ingredients 75g puffed quinoa 150g Crisp n’ Crunch Peanut Butter 60g plant-based marshmallows 20g coconut oil 30g vegan protein powder (Form Nutrition Performance Protein – Vanilla) Himalayan salt Tbsp agave Method Add the marshmallows and coconut oil to a small saucepan over low heat. Stir constantly until fully melted and gooey. Remove pan from the heat and stir in Crisp ‘n’ Crunch Peanut Butter, vegan protein powder, a squeeze of agave, salt and combine until smooth and thick. Finally add the puffed quinoa and gently fold until everything is coated. Line a small tin or container with baking paper. Press the mixture in firmly and evenly. Chill in the fridge for 30–45 minutes until set. Cut into 4 bars and store in an airtight container