Place Ghirardelli Chocolate and Coconut Oil in a bowl and microwave until melted.

Stir in Molten Chocolate whey, cocoa powder, and truvia sweetener

Pour into 12 dessert bar molds. (Or you could use a 8x8 pan)

Place dessert bar tray into freezer.

Combine Peanut Butter Marshmallow whey with Almond milk. It should be a thick mixture.

Melt Peanut butter and add to mixture.

Add in Traditional Oats until well combined.

Remove the tray from the freezer and add Oat mixture evenly to each mold. (Or spread out in pan)

Freeze for an hour.

If you used a square pan, you may then cut into 12 bars.