Servings: 12 bars
Ingredients
- 1 cup nut or seed butter of choice
- ½ cup non-dairy milk
- ¼ cup raw honey
- ½ cup protein powder (see notes)
- ½ cup coconut flour
- ¼ tsp sea salt
- ½ cup chocolate chips
Instructions
- Line an 8x8 baking pan with parchment paper leaving enough hanging out the sides to cover the top (you’ll use this to help flatten). Set aside.
- Add the nut/seed butter, non-dairy milk and raw honey to a medium sized bowl. Mix until well combined.
- Mix in protein powder, coconut flour and sea salt.
- Fold in chocolate chips. The batter will be a slightly sticky, slightly crumbly texture.
- Mix into a ball as best as you can and place onto the lined baking pan.
- Gently press the batter into the shape of the pan.
- Fold the extra parchment paper over top and gently press to help smooth the surface.
- Place in the fridge or freezer to firm up for about 30 minutes.
- Remove from the fridge, gently pull up on the parchment paper “handles” and place onto a cutting board.
- Cut your bars into the desired size.
- Keep in a well sealed container in the fridge. Keeps up to 5 days.
Notes
- This was tested with Genuine Health’s Vanilla Fermented Vegan Protein. If you use a different powder, you may need to adjust the non-dairy milk either way.
- Mix it up and swap apple juice sweetened cranberries in place of the chocolate chips.
- I’ve used Hu, Lily’s Chips & Pascha chocolate chips in this recipe. Look for unsweetened or sweetened with coconut sugar or stevia.