Directions
- 1Mix almond flour, protein powder, melted coconut oil, and salt until a soft dough forms.
- 2Press the dough into a parchment-lined pan and freeze while you prep the next layer.
- 3Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth to make the caramel.
- 4Fold toasted coconut and 3 scoops beeya into the caramel.
- 5Spread the caramel mixture over the chilled base and press down firmly.
- 6Melt dark chocolate and drizzle over the top.
- 7Freeze for 15–20 minutes until set.
- 8Slice into 6 bars and store in the fridge or freezer.
Ingredients
- 1 cup almond flour
- 0.25 cup vanilla protein powder
- 4 Tbsp melted coconut oil
- 1 Pinch sea salt
- 0.75 cup soft Medjool dates, pitted
- 1 Tbsp melted coconut oil
- 0.5 tsp vanilla extract
- 1 Pinch sea salt
- 1 cup toasted shredded coconut
- 3 scoops beeya seed cycling blends
- 0.33 cup dark chocolate chips
Equipment
parchment-lined pan
Tips
- Store in the fridge or freezer.
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