Step 1

Put 1/2 scoop of protein puffs in each cavity of a six cavity silicon mold. Give it a little shake to disperse the puffs evenly, then set aside.

Step 2

In a double boiler, add the coconut mana, white chocolate chips and stevia drops. Heat over medium high heat until fully melted, stirring constantly.

Step 3

Pour the melted white chocolate on top of your puffs, then used a spatula or fork to ensure that each candy bar is evenly mixed.

Step 4

Place in the freezer for 10 minutes to firm up the bars.

Step 5

Store the candy bars in a ziplock bag in the fridge.