• Line a 7 x 5-inchbaking 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.

  Place almond flour, oats, cashew butter, protein powder, milk and honey into a food processor and process until well combined into a dough like mixture. If dough seems a little dry add more milk, a tablespoon at a time until mixture comes together. You want it to stick together between your fingers.

  Add freeze dried-raspberries and pulse a few times to incorporate but still leave some pieces whole to give little pops of flavour in the bars.

  Press the dough evenly into the bottom of the lined pan and spread out evenly with the back of a spoon.  

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.

  Once melted, drizzle over the bars with a spoon.

  Place the pan into the freezer for 30 minute before cutting into 8-10 bars or more smaller squares to serve.

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