2 tablespoons coconut oil
1/3 cup natural peanut/almond butter or ¼ cup PB2 and water and 1 tablespoon peanut/almond butter
1/2 cup almond milk, unsweetened
1 + 1/2 cup Natural Edge Vanilla protein powder
1/4 cup almond meal or coconut flour
1 tsp almond extract
2 tablespoons chocolate chips (I used Enjoy Life)
1 tablespoon coconut oil
3 tablespoons almonds, coarsely chopped
Combine coconut oil, peanut butter and milk in a medium bowl. Microwave in 30 seconds intervals until melted, stirring in between. Then whisk to combine well. Add protein powder + almond meal and mix with a spatula until combined. It will take a few minutes. Dough will be crumbly, that's fine.
Line 8" x 8" baking dish with parchment paper and fill with prepared dough. Flatten with your hands and then level with spatula, pressing dough into the dish all the time.
Combine chocolate chips and 1 tbsp coconut oil in a small bowl. Microwave for 30 seconds or until melted, then stir well. Pour over the bars and tilt the dish until all bars are lightly coated evenly with chocolate.
Toast almonds in a small skillet on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Sprinkle on top of chocolate. Freeze for 20 minutes or refrigerate for 1 hour. Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. Cut into 12 bars and enjoy chilled.
Storage Instructions: Refrigerate in an airtight container for up to 2 weeks. Freeze in an airtight container for up to 6 months. Thaw at room temperature for 20 minutes and enjoy.
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