• Line a 7 x 5-inch loaf 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.

  In a mixing bowl, combine almond flour, protein powder and sea salt.

  Add almond butter, maple syrup, melted coconut oil, vanilla extract, and almond milk.

  Mix until a thick, soft dough forms. If the mixture seems too dry, add another splash of almond milk until it comes together easily.

  Transfer the mixture into the prepared pan and press firmly into an even layer.

  Smooth the surface with the back of a spoon or spatula.

   Place in the refrigerator while preparing the topping.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 20 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.

  Using a spoon or piping bag, drizzle the melted chocolate over the chilled bars.

  If desired, sprinkle with chopped almonds and a pinch of flaky sea salt before the chocolate sets.

  Refrigerate for at least one hour, or until firm.

  Slice into 8-10 bars and store in an airtight container in the fridge for up to one week or freeze for up to two months.

  Tips & Variations

  Add 2 tablespoons of shredded coconut for extra texture.

  Stir mini dark chocolate chips into the base for even more chocolate flavour.

  Swap vanilla protein powder for almond-flavoured protein if available.

  Add a teaspoon of cinnamon for a warm, comforting flavour.

  Replace the chocolate drizzle with melted white chocolate for a sweeter finish.