3-Ingredient Bounty Protein Bars (Dairy & Gluten-Free)

1. Mix together coconut, whey protein and vanilla if using.
2. Add 45ml of water, mix to combine; add a little more water to achieve a slightly sticky dough consistency. You should be able to mould it with your hands though you will need to dampen them to prevent them getting too sticky!
3. Mould the mixture into three bars/blocks. Place onto a parchment paper lined plate or tray and put into the freezer for 15 minutes.
4. Meanwhile, finely chop the chocolate, place into a microwave safe bowl or jug and heat on high for 2 – 2.5 minutes, stopping every 30 seconds to stir.
5. Remove the bars from the freezer. One at a time dunk in the chocolate, lifting up and shaking off the excess using a large fork.
6. Gently place back onto the baking paper lined plate or tray. Repeat with remaining two bars.
7. Drizzle bars with any remaining chocolate. Allow to set at room temperature for 10 minutes or place in to the fridge; depending on the climate!
8. Store in the fridge in a seal tight container for up to one week or the freezer for up to one month.

Recipe posted with permission from the author
Recipe author: Michelle
Originally posted on: peachypalate.com