• 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 the coconut flour, vanilla protein powder and salt.

  Add the almond butter, maple syrup, vanilla extract, almond extract and milk.

  Stir until a soft dough forms. Add a little more milk if needed.

  Fold in the sprinkles.

  Press the mixture firmly into the prepared pan.

  Refrigerate for at least 1 hour until firm.

  Remove from the pan and slice into 6-8 bars or more smaller squares.

White Chocolate Coating

• 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.

  Working quickly ,using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl.

  Or drizzle the melted chocolate generously over the top of each bar. Decorate with extra sprinkles before the chocolate sets.

  Chill for another15–20 minutes until the coating is firm.

  Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.