Mix together all ingredients for the bars, minus your freeze dried fruit. The dough should be slightly wet but not too sticky.
If it's too dry (often dependent on how runny your nut butter is), add more syrup or coconut oil, 1 tbsp at a time
If it seems way to wet add 1 tbsp more protein powder or almond butter
Fold in freeze dried fruit, and press into 9x5 loaf tin lined with parchment paper
Optionally, top with more dried fruit
Refrigerate for 1 hour, then slice into 6 bars, or smaller squares
For glaze, melt coconut butter for about 20 seconds, add a splash of strawberry juice (can just be from a couple thawed and strained frozen strawberries), and drizzle overtop bars. Refrigerate a few more minutes until glaze is firm
Enjoy!
Keep stored in an air tight container in the fridge for up to 4-5 days, or in the freezer for up to 3 months
