Gl!tched Coconut Protein Bars

Ingredients:

• 285g shredded coconut
• 60g hemp hearts
• 1 tbsp cinnamon
• 120g coconut milk
• 1 tbsp sugar-free syrup (maple syrup or erythritol)
• 2 scoops of your favorite whey protein
• 250g dark chocolate

Instructions:

1. In a large bowl, combine shredded coconut, hemp hearts, and cinnamon. Mix well to ensure even distribution of ingredients.
2. In a separate bowl, mix whey protein, coconut milk, and sugar-free syrup until you achieve a smooth consistency.
3. Pour the wet ingredients into the bowl with the dry ingredients. Stir thoroughly until all ingredients are evenly coated. The mixture should have a sticky consistency.
4. Grease a silicone mold, preferably one with 8 compartments measuring 4.5in x 0.65in x 1.5in each. Spoon the mixture into the mold, pressing it down firmly. Ensure the mixture is evenly distributed.
5. Place the mold in the freezer for a few hours until the bars are completely frozen and firm.
6. In a double boiler or using a makeshift one (bowl over a pot of simmering water), melt the dark chocolate. Stir continuously until smooth and fully melted.
7. Take the frozen bars out of the mold. One at a time, dip each bar into the melted chocolate, using a fork to flip and coat it evenly. Allow excess chocolate to drip off before placing the coated bar on a sheet of parchment paper.
8. Be aware that the last few bars may not coat as nicely as the first ones due to the amount of chocolate. To overcome this, consider melting more chocolate than needed, otherwise you will have a couple textured bars.
9. Allow the chocolate-coated bars to set at room temperature. Ensure they are fully dried and free from any condensation.
10. Once the bars are set and at room temperature, package them up in an airtight container or individually wrap them. This helps maintain their freshness.

Your coconut protein bars are now ready to be enjoyed as a delicious and nutritious snack!

Note: Adjust sweetness by adding more or less sugar-free syrup according to your taste preferences.