• 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, combine almond flour, oats, protein powder and salt. Stir to combine.

  Add melted coconut oil, honey, vanilla extract, and almond milk. Mix until a thick, slightly sticky dough forms. The mixture should hold together when pressed - add a splash more milk if needed.

  Gently fold through the chopped macadamia nuts and white chocolate chips until evenly distributed.

  Press the mixture firmly into the prepared tin, smoothing the top with the back of a spoon or your hands. Place in the fridge for at least 1 hour, or in the freezer for 30 minutes, until firm. 

White Chocolate Drizzle

• 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, drizzle over the chilled bars and return to the fridge until set.

  Once fully firm, lift the slice from the tin and cut into 8-10 bars.

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

  Tips & Variations

  For a softer bar, use oat flour instead of rolled oats (blend oats into a flour)

  Swap almond flour or cashew flour for an even creamier texture

  Use dairy-free white chocolate for a plant-based version

  Add a scoop of collagen protein for a smoother consistency

  Sprinkle a little flaky sea salt on top for extra contrast.