• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  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.

Protein Base

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  In a food processor, blend oats until slightly broken down.

  Add nut butter, protein powder, hardened coconut cream, maple syrup, vanilla, peppermint extract and salt. Blend until a thick dough forms. Add almond milk if needed to help it combine.

  Press the mixture firmly and evenly into the lined tin. Place in the fridge while preparing the topping.

White Chocolate Layer

• 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.

  Stir in peppermint extract.

  Pour and spread the white chocolate evenly over the chilled base.

  Add optional toppings if desired.

  Refrigerate for at least 2 hours (or freeze 45–60 minutes) until fully set.

  Slice into bars 8 bars or more smaller squares using a sharp knife.

  Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

  Best enjoyed slightly chilled for the perfect creamy-meets-crisp texture.