• 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 small bowl, combine all of the bars ingredients and mix until well combined.

  Scoop the mixture into the lined pan and smooth it out to about an inch thick before placing it in the freezer.  

Chocolate Coating

• Place chocolate chips 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 the chocolate is melted, add the coconut cream and stir in until well combined.

  Line a tray or dish with parchment paper ready for the chocolate dipped bars.

  Remove the protein bars from the freezer and slice them into 5-6 bars.

  Use two forks to hold each bar and one by one, dip into the melted chocolate  and roll around until fully coated, then place back on the parchment lined tray.

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

  Return them to the freezer for at least thirty minutes to set.

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

  Notes:

  The texture of the protein bars will change depending on your protein powder. If your protein powder absorbs a lot (like pea protein) and you notice the protein mixture is a little dry and crumbly, you will want to add another tablespoon or two of coconut cream to the mixture.