2 cups almond butter, room temperature
1 1/2 cups vanilla protein powder
1/2 cup sugar-free syrup
1 cup sugar-free chocolate chips
1 tbsp coconut oil
Line a 9×9-inch square pan with parchment paper.
Add smooth almond butter, maple syrup, and protein powder to a large mixing bowl. Use a rubber spatula to mix until the dough looks firm and shiny. If the dough looks too dry, add some unsweetened almond milk.
Transfer the dough to the prepared pan.
For the coating, melt chocolate chips and coconut oil. Mix well and pour the melted chocolate over the protein bars.
Refrigerate for 1-2 hours or until the chocolate looks set.
Remove from the fridge and cut into 12 or 16 protein bars. Store in the fridge wrapped individually in parchment paper. Enjoy!