• 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 tog et the bars out easier for cutting.

Bar Base

• In a bowl combine all cake base ingredients. Mix until well combined and a dough is formed.

  Add more milk if too dry, coconut flour if too wet. Taste test and add more honey or vanilla extract if you think it needs it.

  Scoop half the dough mixture into the lined pan and spread out evenly using the back of a spoon. Adding half of the sprinkles randomly partway.

Protein Frosting

• In a bowl, mix vanilla protein powder, yogurt and coconut flour until smooth. Mixture should be thick but smooth and spreadable. Add milk if too thick, coconut flour if too thin.

  Spread half on top of cake base and smooth out using the back of a spoon.

  Place in freezer 10-15 minutes to harden.

  Add the second half of the cake base over the top of the protein frosting

  Then add the second half of the protein frosting on top of the cake base. You will now have 2 layers of cake base and 2 layers of protein frosting.

  Repeat those 2 layers again for 4 layers in total.

  Place in freezer another 10 minutes while you melt the chocolate drizzle topping.

Chocolate Drizzle Topping

• Place chocolate chips and coconut oil in small dish and microwave with 15 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 on top of bars and add sprinkles on top.

  Let harden in fridge for 10 minutes.

  Lift layers out of pan, place on cutting board and using a warmed sharp knife, slice into 6 bars.

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