Raspberry Protein Bars

Combine all dry ingredients in a food processor.

With the food processor running, stream the butter mixture in. Process until the batter comes together in a large ball. Add water a tablespoon at a time and process well to ensure it is incorporated before adding more if it seems too dry.

Press into an 8×8-inch pan lined with parchment or plastic wrap.

Melt the chocolate in a microwave at 50% power, stirring every 30 seconds until smooth. Or, melt in a bowl set over barely simmering water (be sure the bottom of the bowl does not touch the water). Stir until smooth. Stir in stevia when melted.

Using a spoon, drizzle the chocolate all over the surface of the bars.

Refrigerate until cool and set, about an hour, slice into 12 bars and wrap individually with parchment paper. Store in the refrigerator until eating as they can spoil. These can be taken for travel and will not melt although they will get quite soft and tacky when warm.