1/3 cup coconut oil
1/3 cup smooth peanut/almond butter, unsalted
1/2 cup almond milk (unsweetened)
1 + 1/2 scoop of LA Whey Gold Vanilla
1/3 cup almond flour
2 tbsp chocolate chips
1 tbsp coconut oil
3 tbsp almonds, coarsely chopped
Combine coconut oil, peanut butter and milk in a medium bowl. Microwave in 30 seconds intervals until melted, stirring in between. Then whisk to combine well. Add LA Whey Gold + almond meal and mix with a spatula until combined. It will take a few minutes. Dough will be crumbly, that's fine.
Line 8" x 8" baking dish with parchment paper and fill with prepared dough. Flatten with your hands and then level with spatula, pressing dough into the dish all the time.
Combine chocolate chips and 1 tbsp coconut oil in a small bowl. Microwave for 30 seconds or until melted, then stir well. Pour over the bars and tilt the dish until all bars are coated evenly with chocolate.
Toast almonds in a small skillet on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Sprinkle on top of chocolate. Freeze for 20 minutes or refrigerate for 1 hour. Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. Cut into 12 bars and enjoy chilled.
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