Instructions

1. Line a 8×8 pan with parchment paper, or use a silicone pan. You can also use a 9×5 loaf pan, the bars will just be thicker and more square.
2. In a large bowl, combine protein powder, coconut flour, and spices. Stir until well mixed and set aside.
3. In a medium microwave-safe bowl, add nut butter, molasses and coconut oil. Microwave for about 10-15 seconds, or until mixture can be easily stirred and oil is melted.
4. Add nut butter mixture to large bowl of dry ingredients, and gently stir. Mix will be dry and take a while to come together. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post). Depending on your protein powder, you may need more or less than 6 TBS.
5. Use your hands to make sure everything is well mixed at the end.
6. Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used a roller like this)
7. In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted.
8. Spread chocolate on bars and place in freezer for 30 minutes, or refrigerator for 1 hour to set. Gently remove bars from pan and cut into 10 servings.
9. Store bars in airtight container in fridge up to 2 weeks, or in freezer well wrapped for up to 3 months.