• Line an 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 mixing bowl,combine oats, almond flour, coconut, chopped almonds and protein powder.

  In a small saucepan over low heat, warm almond butter, honey and vanilla until smooth and combined.

  Pour the wet mixture over the dry ingredients and stir until fully incorporated.

  Press the mixture into a lined baking dish and place in fridge or freezer while you melt the chocolate topping.

Chocolate Topping

• 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.

  Once melted, pour the melted chocolate over the top and smooth out with a spatula or back of a spoon. Sprinkle with flaky salt if desired.

Optional Chocolate Drizzle

• Melt the extra white chocolate drizzle as above in a microwave or over a double boiler. Once melted drizzle over the bars with a spoon to add extra decoration as shown in recipe image. Sprinkle with chopped almonds.

  Refrigerate for 1–2 hours, or until firm then slice into 10 bars or more smaller squares.

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