Base Instructions

1. Line a banana bread pan with parchment paper.

2. Raspberry Mixture. Melt 1/4 cup coconut oil in the microwave (measured melted), for about 45 seconds. In a high-velocity blender or food processor, blend 1 cup raspberries with the 1/4 cup liquid coconut oil, until very smooth. Optional: Pour the raspberry mixture into a fine-mesh strainer, while placing a large mixing bowl underneath it, and brush the fruit into the strainer until there are little to no liquids left. (This will remove the seeds and other solid parts.)

3. Mix everything together. Add 2 cups unsweetened shredded coconut, 1/2 cup protein powder (the type of powder used will depend on your diet, refer to the ingredients section), and 1/4 cup erythritol, then stir until well combined. (Don't forget to add 1/2 cup almond milk if you are doing the vegan version)

4. Make the Slab. Press the mixture evenly into your lined baking pan. Freeze for at least 4 hours or until frozen solid.

   

5. Cutting into Bars. Remove the pan from the freezer, then remove the slab from the pan using the parchment paper. (You can leave the slab on the counter for 10-15 minutes, it will be easier to cut into bars.) Cut the slab into 1-inch large bars.

6. Line a baking sheet with parchment paper.

7. Dip the Bars. Melt the 1 cup sugar-free chocolate chips and 2 tbsp coconut oil over low heat, constantly stirring. Remove from heat as soon as melted. Using a fork, hold a bar over the liquid chocolate mixture, then using a ladle, pour some chocolate evenly on top of the bar until it is entirely coated. Place the bar on the lined baking sheet. Repeat for every bar, then place the baking sheet in the fridge for at least 10 minutes. Optional: You can drizzle some more liquid chocolate on top of the bars as a decoration.

   

8. Store. Store in the refrigerator for up to 7 days (won't be stable at room temp). Or in the freezer for up to 3 months.