1½ cups gluten-free sprouted brown rice crisps 

½ cup nonfat dry milk powder 

½ cup plus 2 Tbsp. Fresh Thyme organic shredded coconut, toasted; divided 

3 scoops Fresh Thyme vanilla whey protein powder 

¼ cup organic matcha powder 

4 Tbsp. organic ground chia seed 

1 cup Fresh Thyme organic tahini 

⅓ cup Fresh Thyme honey 

5 Tbsp. Fresh Thyme organic virgin coconut oil, melted; divided 

⅓ cup dairy-free 69% cacao dark chocolate morsels 

Fresh Thyme organic coconut chips, toasted; for garnish 

1. Line a 9-inch-square baking pan with parchment paper, extending parchment over edges of pan; set aside.  
2. In a large bowl, whisk together brown rice crisps, milk powder, ½ cup shredded coconut, protein powder, matcha powder, and chia seed until well combined.  
3. Add tahini, honey, and 3 Tbsp. coconut oil. Wearing a food-safe glove, knead mixture in bowl until dry ingredients are completely moistened.  
4. Press mixture in prepared pan. Place plastic wrap directly on bars to cover; refrigerate for 1 hour or overnight until firm.  
5. In a small microwave-safe bowl, microwave chocolate morsels and remaining 2 Tbsp. coconut oil on high at 15-second intervals until melted, stirring each time. Remove plastic wrap from bars; drizzle with chocolate. Smooth chocolate with an offset spatula. Sprinkle with remaining 2 Tbsp. toasted shredded coconut. Garnish with toasted coconut chips, if desired. Refrigerate until chocolate is set. 
6. Use paper edges to lift uncut bars from pan. Cut into 18 (3×1½-inch) bars. Store in a tightly covered container with parchment paper between layers; refrigerate up to 5 days.  

Each serving contains: 270 calories, 17 g fat, 8 g saturated fat, 0 g trans fat, 10 mg cholesterol, 90 mg sodium, 23 g carbohydrates, 3 g fiber, 9 g sugar, 9 g protein. Daily values: 0% vitamin D, 10% calcium, 10% iron, 4% potassium.