Mix protein powder, oats, almonds, pecans, sunflower seeds, sesame seeds, sugar and salt in a bowl and stir to mix evenly.
In a jug combine milk, coconut oil, vanilla extract and cashew butter. If this is lumpy, mix in a blender to get a thick liquid consistency.
Combine the wet and dry ingredients. Use your hands to work the mix until it becomes a dough like consistency.
Lightly grease a baking tin with coconut oil. I use one that is 24cm x 13cm. Tip mix tightly into tin. Pack down well so the finished product doesn't crumble apart.
Melt chocolate in a bowl over boiling water. Pour over nut mix and spread evenly. Place in fridge.
Remove after 30 mins or when the chocolate is partially set. Leaving it in the tin and using a sharp knife or cake slice, cut into 10 squares. Return to fridge for at least 30 minutes until completely set.
Lift each slice and store in an airtight container in fridge.
You might want to add a little extra coconut sugar if you’ve not yet weaned yourself off the sugar cravings!