Hayl's Kitchen

1 Line 2 7x5” pans or loaf pans (or work with half mixtures at a time) with parchment paper; Leave an overhang to lift out later.
Cake Base:
1 In a bowl combine oat flour, coconut flour, unflavored protein powder and vanilla protein powder.
2 Add in maple syrup and milk and mix. Mixture will be like a dough.Add more milk if too dry, coconut flour if too wet.
3 Divide among prepared pans and press down, adding sprinkles partway.(Or use half mixture for one pan)
Protein Frosting:
1 In a bowl, mix vanilla protein powder, yogurt and coconut flour until smooth.Mixture should be thick but smooth and spreadable.Add milk if too thick, coconut flour if too thin.
2 Spread on top of base and use back of spoon/spatula or fingers to smoothen.
3 Place in freezer 10-15 minutes to harden.
Chocolate Topping:
1 Place one base+frosting layer on top of the other (cake base of one over icing of other).Press down, and place in freezer another 10 minutes.
2 Place chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted.
3 Spread chocolate on bar and use back of spoon to smoothen.Add sprinkles on top.Let harden.
4 Lift layers out of pan, place on cutting board and using a warmed sharp knife, slice into 6 bars.