Mint Chocolate Protein Bars

Directions

1. Line a medium-large bread pan with parchment paper, letting hang over sides and set aside.
2. In a large bowl, combine protein powder, almond meal, hemp protein powder, and cacao powder. Stir until well mixed and set aside.
3. Add in nut or seed butter, brown rice syrup, melted coconut oil, and peppermint extract. Stir gently until well combined.
4. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post). Dough should be moist, but slightly crumbly. Use your hands if necessary to make sure everything is well mixed at the end.
5. Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used the overhang of parchment paper to press and get really flat.)
6. In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted, then add in peppermint extract and stir again.
7. Pour melted chocolate over bars and place in freezer for 30 minutes, or refrigerator for at least 1 hour to set. Lift parchment paper from pan and cut into 10 bars.
8. Store bars in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.

Notes

*If you don’t have hemp protein or coconut flour, sub with 2 TBS of more protein powder, then adjust liquid at the end accordingly.
*Make sure to add milk only 1 TBS at a time, stirring in between. All protein powders are different and will absorb liquid differently. 
-I like to individually wrap bars and store in fridge and/or freezer for a quick snack or easy lunch packing.

Credit: Ashley, Fit Mitten Kitchen