• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.  

  Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or use a silicon bar/snack mold.

  Add the almond flour, dates, rolled oats, almond butter, cocoa powder, and vanilla to a food processor. blend until a sticky dough forms.

  Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon.  

Almond Butter Fudge Filling

• When you are ready to make the almond butter filling, open chilled can and scoop out the hardened cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink,or discard.

  Place the coconut cream in a bowl and whisk together with the almond butter, cocoa powder, honey, protein powder and vanilla until smooth and creamy.

  Taste test and add more honey or vanilla if you think it needs it.

  Pour the almond butter filling over the base and smooth it out with a spatula.

  Next melt the chocolate topping.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, pour over the over the top of the bars and place in fridge for at least 30 minutes to firm up and set.

  Remove from pan using the parchment paper handles and cut into 10-12 bars or pop out of molds.

  Store in the fridge for up to 1 week or up to 3 months in the freezer.