• 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.

  In a medium sized mixing bowl, combine the flours, protein powder and crispy rice cereal and mix well. Set aside.

  In a microwave safe bowl or stovetop, combine the almond butter, honey and coconut oil and gently heat until melted. Stir in vanilla extract.

  Pour this wet mixture into the dry and mix well.

  * Note: If the batter is too thick, slowly add milk, one tablespoon at a time, until it comes together into a thick dough.

  Lastly fold in chocolate chips, or melt them later to drizzle on top.

  Transfer mixture to lined baking dish and spread out evenly with a spatula or back of a spoon.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power 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.

  Once melted, drizzle over the bars with a spoon in any pattern you prefer. If you wish to get fancy, place melted chocolate in a small Ziplock bag and snip off the corner to pipe lines across the bars.

  Refrigerate for at least 30 minutes to firm up and set, then remove from baking pan using parchment paper handles and cut into 10-12 bars or more smaller squares if preferred.

  Notes

  * Depending on the flour and protein powder combination, you might need more milk to get the dough to hold together.

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