Make up the no bake bars according to packet instructions. Press into a 20cm x 22cm container or baking dish, lined with baking paper. Put in the fridge to se while you make the next layer.

In a food processor blitz walnuts until crumbly. Then add the coconut and blitz again for a few minutes. Then add the vanilla extract, strawberry protein powder, freeze dried strawberry powder, almond butter, rice malt syrup, coconut oil and pinch of salt. Blitz until well incorporated, you may have to scrape down the sides a few times.

Press this mixture on top of the base layer and smooth it out with the back of a spoon or a spatula. Put back in the fridge while you make the vegan chocolate.

Melt the chocolate over a double boiler or in a heat proof bowl over a saucepan of water. When the chocolate is melted, pour it on top of the coconut layer, and place in the fridge to set.

Decorate with some deisccated coconut if desired. Keep refrigerated until serving.