Mint Chocolate Shortbread Bar
If you need a reason to look forward to working out, here it is! Try our delectable post-workout snack that layers a smooth chocolate mixture on top of shortbread.
Ingredients
- ¼ cup + 1 Tbsp. extra virgin coconut oil divided use
- 1½ cups almond flour
- 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- 3 scoops LADDER Whey or Plant Protein - Chocolate
- ½ cup cocoa powder
- ½ cup unsweetened almond milk
- 1 tsp. pure peppermint extract
Instructions
-
Preheat oven to 350° F.
-
Line a small rimmed baking sheet with parchment paper; set aside.
-
Place coconut oil in a microwave safe bowl; microwave on high for 30 seconds to 1 minute, or until melted.
-
Combine flour, ¼ cup coconut oil, syrup, and vanilla extract in a medium bowl; whisk to combine.
-
Using a spatula, evenly spread batter in prepared sheet; bake for 13 to 15 minutes. Let cool for 5 minutes; set aside.
-
While shortbread bakes, combine protein powder, cocoa powder, almond milk, remaining 1 Tbsp. coconut oil, and peppermint extract in a medium bowl; whisk to combine.
-
Using a spatula, evenly spread chocolate mixture on top of shortbread; cover tightly and refrigerate for 1 hour or until set.
-
Enjoy immediately or store refrigerated in an airtight container for up 3 days, or frozen for up to 2 weeks.
Recipe Notes
Tips:
- The chocolate mixture will clump initially when whisking together; continue to mix to achieve a smooth texture.
- To form an even layer of shortbread cookie, use a spatula to gently spread and press shortbread cookie dough into the pan.
- Garnish with mint leaves, if desired. These can be pressed into the topping before freezing.
The Nutrition Facts below provide estimated nutritional information for this recipe.