1 cup unsweetened shredded coconut
6 tbsp almond meal
2 scoops Bondi protein vegan vanilla protein powder (40g)
¼ cup coconut oil, melted
¼ cup rice malt syrup (or any sticky sweetener of choice)
¼ cup oat milk (or any milk of choice)
300g chocolate chips/ melts (you may use any vegan chocolate as a substitute)
- In a large mixing bowl, add your coconut, almond meal and protein powder. Add in the coconut oil, rice malt syrup and oat milk and mix thoroughly.
- Using your hands, form into 8 large bars and place on a lined tray. Place the tray in the freezer for 20 minutes, or until firm.
- Once the filling is firm, start preparing your chocolate. Melt your chocolate in the microwave or over a double boiler and using two forks, dip each bar into the chocolate until completely coated and place on a lined tray.
- Place in the refrigerator until the chocolate has firmed up.