Can be stored in the refrigerator in an airtight container for up to 7 days and if wrapped in plastic wrap and frozen can be stored for up to 3 months. If freezing protein bars, make sure to allow them to come to room temperature before eating.
INGREDIENTS:
1 cup sifted coconut flour
2 cups plant-based protein powder
½ cup unsweetened almond or coconut milk
½ cup almond butter, can use sunflower seed butter if allergic/sensitive to nuts
1 cup dairy free dark chocolate chips
INSTRUCTIONS:
Line an 8×8 inch baking pan with parchment paper and grease with coconut oil.
In a large bowl mix together the coconut flour, protein powder and nut/seed butter.
Add non-dairy milk until protein batter forms.
Transfer protein batter to the 8×8 pan and press firmly into the pan.
Top with non-dairy chocolate chips and refrigerate for at least 30 minutes.
Click Here to Download The Full Recipe