Directions
- 1Mix almond flour, protein powder, melted coconut oil, and salt until a soft dough forms. Press into a parchment-lined pan and freeze while you prep the next layer.
- 2Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth.
- 3Fold toasted coconut and 3 scoops beeya into the caramel. Spread over the chilled base and press down firmly.
- 4Melt dark chocolate and drizzle over the top.
- 5Freeze 15–20 minutes until set. Slice 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
- Freeze the base while preparing the next layer.
- Soak dates in hot water for 5-10 minutes before blending for a smoother caramel.
- Store the bars in the fridge or freezer.
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