2 scoops cup ground almonds
2 scoops vanilla casein
1 heaping tablespoon coconut flour
1 tablespoon ground coconut
1-2 teaspoon grated fresh ginger (option to use ground ginger)
4-5 squares of 70% Belgian chocolate
Mix all the ingredients together, except for the chocolate, and add 1 tablespoon of water at a time to mixture until it forms a paste.
When it’s pasty enough to allow you to shape it, shape it into two rectangles (or one or three) and stick them in the freezer for 5-10 minutes.
Melt the chocolate in a bain marie (i.e. in a glass bowl stuck over a pot with boiling water). When the chocolate is melted, remove from heat and coat the bars evenly. Place the bars on some baking paper and spoon remaining chocolate over.
Stick the bars in the freezer for 20-30 minutes