• 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. Or use a silicon bar mold.

  In a medium bowl combine shredded coconut, protein powder, freeze-dried strawberries, and sea salt.

  Add coconut cream, melted coconut oil, maple syrup, and vanilla.

  Mix until everything comes together into a thick mixture.

  If needed, add another tablespoon of coconut cream.

  Press the mixture into the lined loaf tin or small square container.

  Smooth the surface.

  Freeze for about 45 minutes until firm. 

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.

  Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 8-10 bars or pop out of molds.

  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. 

  Sprinkle immediately with extra freeze-dried strawberries or coconut before the chocolate sets.

  Refrigerate until the chocolate has hardened.

  Store in the refrigerator or freezer.

  Blended Bites Tips💡

  Use full-fat coconut cream for the creamiest filling.

  Freeze the bars solid before dipping to make coating easier.

  White chocolate protein powder gives an amazing strawberries-and-cream flavour.

  Add collagen peptides if you would like an extra protein boost.

  Store in the freezer for a firmer texture that tastes like an ice cream bar.