Ingredients
For The Cookie:
- 1/4 cup almond flour
- 2 1/2 tablespoons coconut sugar
- 1 tablespoon coconut flour
- 1 tablespoon cocoa powder
- Pinch of salt
- 1/2 tablespoon coconut oil melted
- 2 teaspoons unsweetened applesauce
For The Bars:
- 3/4 cup almond flour
- 3/4 cup vanilla whey protein powder
- 3 tablespoons coconut flour
- 3/4 cup unsweetened apple sauce
- 1 tablespoon coconut oil melted
For The Cream:
- 1/3 cup coconut cream softened to room temperature
- 1 tablespoon coconut oil
- 1 teaspoon honey
Instructions
- In a small bowl, whisk together the almond flour, coconut sugar, coconut flour, cocoa powder, and salt for the cookie. Add in the melted coconut oil and applesauce. Use your hands to mix until it forms a cookie-like dough.
- Line a microwave-safe plate with parchment paper and spread the cookie dough onto it until it's very thin (about 1/8 inch thick.) If it's sticky, use a small piece of parchment paper to spread it out.
- Microwave until the edges just begin to darken and the cookie starts to bubble slightly, about 1 minute and 15-20 seconds. Place into the refrigerator for 15-20 minutes, until it crisps up.
- Line an 8x8-inch pan with parchment paper, leaving an overhang to use as a handle.
- In a large bowl, stir together the almond flour, protein powder, and coconut flour. Add in the applesauce and coconut oil and mix until a thick dough forms.
- Take the now-crispy cookie and crumble it up into the dough. Stir until well mixed.
- Press half of the dough into the bottom of the prepared pan, spreading out evenly.
- In a separate, small bowl, whisk together all of the cream ingredients. Spread evenly onto the bars. Place into the refrigerator and chill for 30 minutes, so that the cream can begin to set.
- Once set, press the remaining bar mixture on top, spreading out evenly.
- Cover and let the bars firm up for at least 4 hours.
- Once set, use the parchment handle to lift the bars out of the pan and slice into 12 bars.
- Serve!