Ingredients

The following ingredients have 6 Servings
  • 1 1/3 Cup Natural Egg White Protein* ((unflavored))
  • 2/3 Cup Coconut flour ((70g))
  • Pinch of sea salt
  • 3/4 Cup Natural almond butter
  • 2/3 Cup Honey
  • 1 Tbsp Vanilla extract
  • 1/4 Cup Unsweetened vanilla almond milk
  • 2 Tbsp Mini dairy-free chocolate chips

Instruction

  • Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle to remove the bars. 
  • In a large bowl, whisk together the protein, coconut flour and salt.
  • In a medium, microwave-safe bowl, melt the the almond butter and honey until smooth, about 1 minute.  Add the vanilla extract and then whisk it all together until creamy.
  • Add the almond butter mixture into the protein mixture, along with the almond milk.  Mix until well incorporated and you have a somewhat dry, thick dough.  It can be easier to use your hands to mix at the end.
  • Spread into the prepared pan and place in the fridge for 10 minutes to cool. Then, press in the chocolate chips.
  • Let refrigerate for at least 1 hour, then slice into bars and DEVOUR!