1/4 cup Unsweetened Cocoa Powder, plus 2 tablespoons and more for dusting
3 ounces Dark Chocolate, roughly chopped
3/4 cup Kale, torn and firmly packed
3/4 cup Unsweetened Coconut Flakes
1 cup Blueberries, fresh, not frozen (140g)
1 tablespoon Coconut Oil, melted
1/2 cup Pomegranate Seeds
Line an 8x8 inch pan with parchment paper, letting the parchment hang over the sides. Sprinkle evenly with a little bit of cocoa powder until the parchment in covered. Set aside
Place the almonds in a large processor and process until broken down. Place the dates in and continue processing until a crumbly mixture forms.
Add in the protein powder, cocoa powder and dark chocolate. Process until crumbly and broken down.
Add in the kale and coconut flakes and process until the kale turns into very small pieces.
Add in the fresh blueberries and process until the mixture darkens and starts clumping together. Finally drizzle In the coconut oil and process until the dough sticks together.
Pour the mixture into a bowl and gently stir in the pomegranate seeds. Turn the mixture into the prepared pan and press down with clean hands. It will be sticky.
Refrigerate for at least 2 hours before cutting into bars and DEVOUR.
If you can’t find pomegranate seeds, feel free to omit, or roughly chop your favorite kind of nuts and add them in.
Chilling the bars before cutting is KEY, or else they are very sticky. I recommend chilling them and then lifting them out of the pan, slicing them and then immediately placing into an air-tight container with parchment paper in between the layers. Store them in the refrigerator.