Vegan Chocolate Almond Coconut Protein Bars

Ingredients

• 2 scoops of Sunwarrior Chocolate Classic Plus Protein
• 2 tablespoons of maca powder
• .25 cup coconut butter
• 1 cup raw almond butter
• 1 teaspoon of vanilla bean powder or liquid
• .5 cup raw cacao nibs + 2 tablespoons set aside for topping later
• 1.5 cups raw unsweetened coconut flakes + ¼ cup set aside for topping later
• .25 cup date paste (dates and water blended into a thick paste) or raw coconut sugar
• 1 pinch of pink salt
• 1 cup of warm water or as needed
• coconut oil for greasing cookie sheet

Instructions

1. Mix dry ingredients in a large bowl.
2. Add nut butters then slowly add warm water, mixing by hand until a thick dough-like texture is achieved.
3. Use a tiny amount of coconut oil to grease a cookie sheet (ideally, a cookie sheet with a raised edge), then press mixture into a square shape, using a knife or pie cutter to press the sides in and create straight lines.
4. Top with coconut flakes and cacao nibs.
5. Chill in refrigerator for 1–2 hours or freezer for 30–45 minutes, or until firm.
6. Use a pizza cutter to slice into bars or squares, or whichever shape you prefer! (You can also slice the pressed dough prior to chilling it, but I prefer the look of the bars when they are cut after chilling.)