• 115g Pro-Matrix Wild Whey
  • 1 cup almond butter
  • ½ cup maple syrup
  • 2 eggs
  • 2 cup gluten-free rolled oats
  • ½ cup coconut milk
  • 1 teaspoon baking soda


  1. Pre-heat oven to 180℃ Spray a 9” an 11” pan with cooking spray
  2. In a bowl combine almond butter, Pro-Matrix Wild Whey and maple syrup with an electric beater. Add eggs and mix until well combined
  3. Stir in rolled oats, coconut, and baking soda, stir until well combined
  4. Firmly press mixture into the pan using the back of a spoon
  5. Bake for 12 minutes to until the top browns slightly
  6. Cool pan on a rack, cut into 18 squares