Ingredients
- 2 cups natural almond butter, preferably crunchy
- 1 ¼ cups no sugar added chocolate protein powder
- ¼ cup hemp seeds
- ½ cup monk fruit maple syrup
- ¼ teaspoon Himalayan salt
- 2 ounces 100% cacao dark chocolate, unsweetened
- 1 tablespoon coconut oil
Method
Step 1
Add the almond butter, protein powder, hemp seeds, and monk fruit syrup to a large bowl.
Step 2
Using your hands, bring the ingredients together into a smooth ball of dough. If it seems a bit too dry, add one tablespoon of water at a time until it comes together.
Step 3
Transfer the almond butter dough into a parchment paper lined 8x8 baking dish. Press the dough out into a flat and even layer. Transfer the pan to the refrigerator and chill for 30 minutes.
Step 4
Once firm, remove from the fridge and cut into 15 bars. Place on a wire rack over a tray.
Step 5
Melt the chocolate along with the coconut oil using a double boiler. Drizzle the melted chocolate over the bars with a spoon or piping bag. Transfer the bars to the fridge for 5 minutes to allow the chocolate to set. Enjoy and store the extra bars in the fridge for up to one month in a covered container.
Nutritional analysis per bar Calories: 281, Total Fat: 21g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 7g, Protein: 15g, Carbohydrates: 13g, Net Carbs: 5g, Sodium: 119mg, Sugars: 2g, Sugar Alcohols: 1g
