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debunk the nutrition junk
Mocha Coconut Bars
Perfect with your afternoon coffee.
- 1/4 C Coconut Oil
- 1/4 C Cacao Powder
- 1/2 C concentrated bulletproof coffee ((brewed))
- 1/2 tsp vanilla extract
- 1/8 C Organic Maple Syrup
- 1 C Unsweet Coconut shreds
- 1/4 C ground steel cut oats or rolled oats
- 1 Tbsp Almond Flour or ground almonds
- 3 Scoops Collagen Peptides
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Heat coconut oil on low heat in a sauce pan until melted
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Remove from heat. Add Cacao powder, Coffee, Maple Syrup, & Vanilla
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Mix in all of the dry ingredients
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Place sauce pan into freezer for roughly ten minutes
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Pour mixture into a baking pan or mini muffin tins. Top with more shredded coconut flakes.
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Place in freezer to let set. Once hardened cut into squares and store the mini muffin tins in fridge to have them ready to eat.
