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

  In a medium bowl mix together all ingredients for the bar base. Press into the lined loaf pan and place in fridge while you prepare the frosting.

Strawberry Coconut Cream Frosting 

• Chill your mixing bowl and electric beaters or whisks in the fridge or freezer for 15 minutes.

  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 the chilled mixing bowl, add the hardened coconut cream and set aside.

  Place white chocolate chips and coconut oil in a 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.

  Add the melted chocolate and coconut oil to the bowl with the hardened coconut cream, protein powder, freeze-dried strawberries and mix until thoroughly combined. Cover the bowl with plastic wrap and chill the frosting for 1-2 hours until it firms up.

  Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.

  Pour over the top of your protein spreading it evenly with a spatula or back of a spoon. Sprinkle with the sprinkles.

  Place back in the fridge for an hour or so for the frosting to set. When ready to serve, remove from pan using the parchment paper handles and cut into 6-8 bars or more smaller squares.

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