Makes: 12 bars
Prep: 15 minutes | Cooking: 5 minutes | Chill: 1 hour
Total: about 1 hour 20 minutes (webdevwizardyt.com)
Ingredients
For the bars
- 1 cup almond flour
- 1 cup unsweetened shredded coconut
- 2 scoops (60 g) vanilla protein powder
- ¼ cup unsweetened cocoa powder
- ½ cup natural almond butter
- ¼ cup melted coconut oil
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- Pinch of sea salt
- 2 tbsp unsweetened almond milk, only if needed
Chocolate topping
- ½ cup sugar-free dark chocolate chips
- 1 tsp coconut oil (webdevwizardyt.com)
Directions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper.
- Mix dry ingredients: Combine almond flour, shredded coconut, cocoa powder, protein powder, erythritol, and sea salt.
- Mix wet ingredients: Stir together the almond butter, melted coconut oil, and vanilla until smooth.
- Combine: Add the wet mixture to the dry ingredients and mix until a thick dough forms. If it’s too dry to hold together, add almond milk 1 tablespoon at a time.
- Press into pan: Firmly press the mixture into an even layer in the prepared pan.
- Make topping: Melt the sugar-free chocolate chips with 1 tsp coconut oil until smooth. Use short bursts of heat and stir between each to avoid overheating the chocolate.
- Top: Pour the melted chocolate over the bars and spread evenly.
- Chill: Refrigerate for at least 1 hour, until completely firm.
- Slice: Remove from the pan and cut into 12 equal bars.
