Step 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.

Step 2

In a bowl combine oat flour, coconut flour, unflavored protein powder and vanilla protein powder.

Step 3

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.

Step 4

Divide among prepared pans and press down, adding sprinkles partway.(Or use half mixture for one pan)

Step 5

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.

Step 6

Spread on top of base and use back of spoon/spatula or fingers to smoothen.

Step 7

Place in freezer 10-15 minutes to harden.

Step 8

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.

Step 9

Place chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted.

Step 10

Spread chocolate on bar and use back of spoon to smoothen.Add sprinkles on top.Let harden.

Step 11

Lift layers out of pan, place on cutting board and using a warmed sharp knife, slice into 6 bars.