Vegan Peanut Butter Protein Smores

– Line an 8×8-inch pan (preferably with square edges instead of rounded edges) with parchment paper.

– Line the bottom with half of the graham crackers. You may need to break the graham crackers to make them fit perfectly into the pan.

– Add chocolate chips to a small bowl and microwave in 30 second intervals, stirring in between, until melted and smooth.

– Stir in 1/2 cup truwhip.

– Spread chocolate mixture over the graham crackers, almost to the edges. Place in the freezer for 10-15 minutes to set.

– In a large mixing bowl, combine the remaining truwhip with protein powder and peanut butter.

– Stir until thick and as smooth as possible then spread peanut butter mixure over the chocolate layer.

– Top with remaining graham crackers, leaving a little bit of space in between for easier slicing.

– Cover and place in the freezer for at least 3 hours or overnight. The longer the s’mores are in the freezer, the firmer the filling will be.

– Remove from the freezer and let it sit at room temperature for 5-10 minutes before using a large, sharp knife to cut into individual s’mores.

– Store in an airtight freezer-safe container for up to 1 month. Let thaw for about 10 minutes before eating. ENJOY!