Ingredients

• 3 cups or 666.25 g of coconut yogurt (I use Harmless Harvest)
• 5 scoops of berry flavored protein powder (I use Vega – berry)
• 2 tbsp dark chocolate chips
• 2 tbsp chia seeds + more for sprinkling on top (optional)
• 2 tbsp hemp seeds + more for sprinkling on top (optional)
• 36 rasberries (approximate)
• 72 blueberries (approximate)
• Unsweetened coconut flakes for sprinkling on top (optional)

Instructions

1. Mix: Combine 5 scoops of protein powder, coconut yogurt, 2 tbsp chia seeds (optional), and 2 tbsp hemp seeds (optional). Mix to combine (either by hand or using a stand mixer). Note: I recommend using a Kitchen Aid. Fold in about 20 rasberries and 50 blueberries by hand.
2. Form: Pour mixture into lined cupcake tins.
3. Top: Top with additional remaining berries.
4. Melt chocolate: Add 2 tbsp chocolate chips to a small sauce pan and melt over low heat. Once heated, pour chocolate over bars. Sprinkle with chia seeds, hemp seeds, and coconut flakes if desired.
5. Freeze: Freeze bars for 1 hour.
6. Plate: Lift out of cupcake tins with a fork. Enjoy or save for later!

*Caloric and nutritional values will change based on exact ingredients and amounts used.