Double Chocolate Protein Bars

Ingredients

• 2 cups natural almond butter, preferably crunchy

• 1 ¼ cups unsweetened chocolate protein powder

• 1 scoop Peptipro collagen powder

• ¼ cup hemp seeds

• ½ cup monk fruit maple syrup

• ¼ teaspoon Himalayan salt

• 2 ounces 100% cacao dark chocolate, unsweetened

• 1 tablespoon coconut oil

• Cacao nips to scatter on top

Add the almond butter, protein powders, hemp seeds, and monk fruit syrup to a large bowl.

Using your hands, bring the ingredients together into a smooth ball of dough. If it seems a bit too dry, add one tablespoon of water at a time until it comes together.

Transfer the almond butter dough into a parchment paper lined 8x8 baking dish. Press the dough out into a flat and even layer. Transfer the pan to the refrigerator and chill for 30 minutes.

Once firm, remove from the fridge and cut into 15 bars. Place on a wire rack over a tray.

Melt the chocolate along with the coconut oil using a double boiler. Drizzle the melted chocolate over the bars with a spoon or piping bag. While still wet, scatter with crunchy cacao nibs.

Transfer the bars to the fridge for 5 minutes to allow the chocolate to set. Enjoy and store the extra bars in the fridge for up to one month in a covered container.

Nutritional analysis per bar: Calories: 281, Total Fat: 21g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 7g, Protein: 15g, Carbohydrates: 13g, Net Carbs: 5g, Sodium: 119mg, Sugars: 2g, Sugar Alcohols: 1g