- 1 cup non dairy milk
- 2 tablespoons coconut sugar
- ½ teaspoon salt
- 1 teaspoon arrowroot flour+1 tablespoon non dairy milk
- 2 scoops vanilla vegan protein powder we used Aloha
- 1 cup shredded coconut
- 1 cup whole almonds
- ½ cup melted chocolate
In a small saucepan, combine milk, sugar and salt on medium heat.
In a small separate bowl, stir together the arrowroot flour and 1 tablespoon milk and ensure there is no lumps to make a “slurry.”
Add the slurry to the simmering milk mixture and simmer for 10 minutes.
Turn off heat and add protein powder and coconut.
Spread flat on parchment paper and press into a thin square shape about 1” thick.
Let set in freezer for 15 minutes.
Cut the coconut slab into 8 rectangular servings and press 2 almonds on each bar.
Dip the bars into the chocolate and shake away any excess.
Let set on parchment paper and enjoy!