I’m so incredibly excited about how these turned out. They taste like a red velvety Nutella dream.

These do require some specialty ingredients, like the red velvet bakery emulsion. This could be replaced with red food coloring and maybe a spoonful of strawberry and chocolate flavor if you have that instead. This recipe calls for cashew and almond nut butter. I made mine from scratch to keep costs down.

The whey protein powder I used is already sweetened with stevia so I did not add any additional sweetener. Due to the relatively high coconut oil content, these are best stored in the fridge or freezer.

Ingredients:

1/2 cup cashew butter

1/2 cup almond butter

1/3 cup coconut oil

3 tbsp. golden ground flaxseed

2 tbsp. gelatin

50 gr of unsweetened dark baking chocolate

2 scoops of chocolate whey protein

4 tbsp. cacao powder

2 tsp red velvet bakery emulsion

cacao nibs for decorating

Instructions:

Melt the coconut oil along with the dark chocolate Mix all the ingredients except for the cacao nibs in a blender for several minutes until the batter is no longer grainy.It should be silky liquid at this point. Sprinkle the cacao nibs on top if desired. Pour the mixture into a square container(I lined mine with parchment paper for easy removal later) and freeze for a min. of 1hr. Cut into bar size and enjoy.