Nutty MCT Protein Bars
- ½ cup Melrose almond butter
- 4 tablespoons Melrose Go For Longer MCT
- ¼ cup rice malt syrup
- ¼ cup protein powder
- ½ cup chopped nuts of your choice (e.g. walnuts, almonds)
- ½ cup seeds of your choice (e.g. pumpkin, sunflower, linseeds, hemp)
- ½ cup desiccated coconut
- ¼ cup goji berries
- ¼ teaspoon sea salt
In a large bowl combine almond butter and MCT oil and stir until combined.
Add rice malt syrup and 2 tablespoons of hot water.
Add remaining ingredients and stir to combine, it should form a batter-like texture.
Line a tray with baking paper and transfer mixture into tray.
Using your hands or a spatula, press the mixture down to form a 1 cm thick slab.
Place in the fridge to set for a couple of hours or overnight for best results.
To make the chocolate sauce, combine cacao powder with coconut oil and stir to combine. Set aside to cool and thicken slightly (this will allow you to create the drizzled effect).
Once the sauce thickens drizzle over almond slab and place back in the fridge to set.
Slice and enjoy.
This can be stored in the fridge for up to 10 days.