Inca Inchi Protein Bars - A Healthy Alternative

If you are in need of a homemade protein bar alternative, look no further! This is such a delicious recipe, adapted from the lovely Cyndi O'Meara from Changing Habits. I have gotten into the habit of making it about once a week, and it always goes down a treat.

Ingredients

• 2 cups of almond meal
• 4 tablespoons Inca Inchi Protein Powder
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon Himalayan salt (add a few dulse flakes if you want!)
• 1/2 cup coconut oil
• 2-4 tablespoons of brown rice syrup (rice malt) or rapadura sugar
• Vanilla extract

1. Mix the dry ingredients (almond meal, protein powder, shredded coconut and salt) together in a large bowl
2. Melt the coconut oil over low heat
3. Once melted, remove coconut oil from stove and add the rice malt (or rapadura) and vanilla extract into the oil
4. Add wet ingredients to the bowl of dry ingredients until a coarse mixture forms
5. Press mixture into a lined baking tray, pushing it down firmly and to the edges
6. Place in the fridge and chill

It should be ready in about 20 minutes to cut up, but you can always leave it for longer.

It only takes about 5-10 minutes to prep all ingredients, and is such a handy snack to have in the fridge. Cannot get enough!

Optional Extra!

If you like dark chocolate you can make your own cacao and coconut oil topping. I'm not a huge fan of dark chocolate, so it can be a bit rich for me, but my boyfriend loves it.

Happy baking,

Kaity