Add the melted coconut oil, almond butter, honey and vanilla extract into the food processor and blitz again until it forms a sticky dough. If it feels too dry, add 1 tablespoon of water and blitz again.
3 Line a 20X30cm baking tin with parchment paper and scoop the protein bar mixture into the tray, pressing it down with a spoon. Sprinkle with sea salt flakes and place in the freezer for 30 minutes.
4 
Cut the mixture into 16 protein bars and store in an airtight container, in the fridge for up to 7 days.
Servings 16
- Amount Per Serving
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 7.03g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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