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.
2Mix 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.
3Mix 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.
4Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth.
5Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth.
6Soak dates in hot water 5–10 minutes, drain, then blend with melted coconut oil, vanilla, and salt until smooth.
7Fold toasted coconut and 3 scoops beeya into the caramel. Spread over the chilled base and press down firmly.
8Fold toasted coconut and 3 scoops beeya into the caramel. Spread over the chilled base and press down firmly.
9Fold toasted coconut and 3 scoops beeya into the caramel. Spread over the chilled base and press down firmly.
10Melt dark chocolate and drizzle over the top.
11Melt dark chocolate and drizzle over the top.
12Melt dark chocolate and drizzle over the top.
13Freeze 15–20 minutes until set. Slice into 6 bars and store in the fridge or freezer.
14Freeze 15–20 minutes until set. Slice into 6 bars and store in the fridge or freezer.
15Freeze 15–20 minutes until set. Slice into 6 bars and store in the fridge or freezer.
Ingredients
1 cup almond flour
1 cup almond flour
1 cup almond flour
0.25 cup vanilla protein powder
0.25 cup vanilla protein powder
0.25 cup vanilla protein powder
4 Tbsp melted coconut oil
4 Tbsp melted coconut oil
4 Tbsp melted coconut oil
1 Pinch sea salt
1 Pinch sea salt
1 Pinch sea salt
0.75 cup soft Medjool dates, pitted
0.75 cup soft Medjool dates, pitted
0.75 cup soft Medjool dates, pitted
1 Tbsp melted coconut oil
1 Tbsp melted coconut oil
1 Tbsp melted coconut oil
0.5 tsp vanilla extract
0.5 tsp vanilla extract
0.5 tsp vanilla extract
1 Pinch sea salt
1 Pinch sea salt
1 Pinch sea salt
1 cup toasted shredded coconut
1 cup toasted shredded coconut
1 cup toasted shredded coconut
3 scoops beeya seed cycling blends
3 scoops beeya seed cycling blends
3 scoops beeya seed cycling blends
0.33 cup dark chocolate chips
0.33 cup dark chocolate chips
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.