A very beautiful, yet very simple to make Vegan Crunchy Chocolate Mint Protein Bar.
To make the bars place the puffed quinoa, vegan chocolate protein powder, flaxseed meal, chia seeds and cocoa nibs in a bowl and mix well.
Melt the chocolate coconut spread, mint and coconut nectar until nice and smooth and pour into the dry ingredients. Mix well until everything is combined.
Spray a rectangle tart pan with a removable bottom and press the mixture until its very compact. Place in the freezer for at least 30 minutes or until soild.
To remove from the tart tin, you may need to splash some hot water on the bottom to the tin to release and then cut the mixture into 12 rectangle bars. Place the bars in the freezer again while you make the coating.
Place the dark chocolate and coconut oil In a small sauce pan and melt together until smooth. Take the bars out of the freezer and coat all the bars. Place on a wire rack with a sheet pan under it to catch the drips.
Drizzle more chocolate on the bars and then decorate with some dried flowers, mint and dust some matcha powder on top. Enjoy!