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 prepping the next layer.
- 3Soak dates in hot water for 5–10 minutes, then drain.
- 4Blend the soaked dates with melted coconut oil, vanilla, and salt until smooth to create the caramel.
- 5Fold toasted coconut and 3 scoops beeya seed cycling blends into the caramel.
- 6Spread the caramel mixture over the chilled base and press down firmly.
- 7Melt dark chocolate.
- 8Drizzle the melted dark chocolate over the top of the bark.
- 9Freeze for 15–20 minutes until set.
- 10Slice 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
- Soak dates in hot water for 5-10 minutes before blending for a smoother caramel.
- Store sliced bars in the fridge or freezer.
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