• In a bowl, combine almond flour, FlavCity Vanilla Cream Protein Smoothie, salt, melted coconut oil and maple syrup until a dough forms. Once the dough forms, fold in the chocolate chips.
• Line a 9x13 sheet tray with parchment paper, then press the dough onto the sheet tray. Spread and flatten the mixture with your hands to form a large slab of cookie dough that’s an even thickness. Note: The dough will not fill the tray from edge to edge.
• Melt the chocolate chips and coconut oil in the microwave in 30 second increments, stirring in between until it’s melted and smooth. Pour the melted chocolate mixture over the slab of cookie dough and spread evenly to cover the dough.
• Sprinkle with flaky sea salt (optional).
• Freeze for at least 30 minutes before breaking into bark pieces.

Recipe notes:

• If using FlavCity plant-based protein, be sure to use 2 scoops. 
• If your coconut oil is solid, melt it first, then measure ¼ cup for accuracy.
• Prevent the chocolate from burning by melting the chocolate in 30-second increments, stirring after each time. If it looks almost melted, just keep stirring because the residual heat will do the rest!
• For a crunchier bark, freeze it a little longer before breaking into pieces. If you prefer it softer, let it sit for a minute or two before eating.
• Store leftovers in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.