• 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. Or you can use a silicon baking pan.

  Place almonds into a food processer and process until broken down and crumbly. Add almond butter,coconut, protein powder, honey and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your almond bars.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the topping.

   

Chocolate Coconut 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, add the coconut and stir until combined.

  Remove the bars from the fridge and pour over the chocolate topping and smooth out with the back of a spoon.

  Place back in the fridge for an hour or so for the chocolate to set before cutting into 10-12 bars or more smaller squares.

  Will keep for up to one week in fridge or up to 3 months in freezer.