Directions

1. Add oats to a food processor and process until a fine flour is formed. You can also purchase oat flour but will only need 1 ¼ cups.
2. In a large bowl, mix the oat flour, protein powder and sea salt together.
3. Add in the almond butter, maple syrup, 1 tablespoon of almond milk and vanilla and keep stirring until smooth. Stir well to combine. If the mixture seems dry, add another splash of almond milk and continue to mix until smoothie.
4. When mixture is complete, press it into an 8×8 inch pan lined with parchment paper. You can use your hands but a pastry roller will give you a nice smooth look.
5. Place the pan into the freezer for 10 minutes.
6. While the bar mixture is freezing, melt the chocolate chips and coconut oil together in a small pot over low heat. Do not heat too long, you’ll want a few whole chocolate chips still remaining so it doesn’t get too runny. Remove from heat and then stir until smooth.
7. Remove bar mixture from freezer and slice into 8 bars. Drizzle the melted chocolate over each bar from side to side with a spoon. It does not need to look perfect!
8. Add bars back into the freezer for 30 minutes before serving. To store the bars, keep them in the freezer in a container for up to one week.