Step 1

In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).

Step 2

Next, mix in the lemon curd, using your hands to knead and get the dough to combine together. Knead the dough for at least for 1 full minute.NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don't add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.

Step 3

Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.

Step 4

Slice into bars. Keep in the freezer while preparing the next step.

Step 5

Melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.

Step 6

Dip the protein bar into the melted chocolate and then set it aside on a clean parchment paper. OPTIONAL: for a thinner chocolate shell, mix in 2 tsp coconut oil (or olive oil) to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.

Step 7

Let the chocolate set before serving. Enjoy!

Step 8

These bars have the chewiest texture when kept in the fridge, but you can also keep these protein bars out at room temperature if you prefer softer textured protein bars.