Ingredients
- 1 1/3 cup egg white protein powder unflavored
- 2/3 cup coconut flour
- Pinch of sea salt
- 3/4 cup natural almond butter
- 2/3 cup honey
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons mini dairy-free chocolate chips
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang to use as a handle to remove the protein bars later.
- In a large bowl, whisk together the protein powder, coconut flour, and sea salt.
- In a medium, microwave-safe bowl, melt the the almond butter and honey until smooth, about 1 minute. Add the vanilla extract and then whisk it all together until creamy.
- Add the almond butter mixture into the dry protein mixture along with the almond milk. Mix until well incorporated—you should have a somewhat dry, thick dough. (It may be easier to use your hands to mix at the end.)
- Press the dough evenly into the prepared pan and place it in the fridge for 10 minutes to cool. Then, sprinkle the chocolate chips over the top and press them into the dough.
- Refrigerate for at least 1 hour. Slice into bars.