• 2 cups almond flour
  • 1/2 cup ground flax seed meal
  • 1/2 cup almond butter
  • ½ cup unsweetened shredded coconut (optional)
  • 3 scoops of Dutch chocolate Perfect Protein
  • ¾ tsp pure powder stevia (or ½ cup of xylitol)
  • 1/4 tsp sea salt
  • ½ cup coconut oil
  • ½ tsp pure vanilla

Chocolate Topping

  • 1 Lily’s Chocolate Bar


  1. Place almond flour, flax meal, almond butter, shredded coconut, Perfect Protein, Stevia (xylitol), and salt in a food processor.
  2. Pulse until ground into meal.
  3. Melt coconut oil, and once melted add vanilla.
  4. Add coconut oil mixture to the food processor, scraping down the sides occasionally.
  5. Press mixture into an 8 x 8 glass baking dish.
  6. Chill in refrigerator for 1 hour, until mixture hardens.
  7. In a microwave-safe glass or mug, melt the chocolate in 30 second intervals until completely melted.
  8. Spread melted chocolate over pressed mixture in glass dish with a spatula.  Return to refrigerator for at least until chocolate hardens.
  9. Remove from refrigerator, cut into bars and serve. (If chocolate cracks when cutting, let soften for 10 minutes first)

Keep refrigerated.  These also freeze well.