Black Currant and White Chocolate Protein Bars

Combine protein powder, collagen, almond flour, black currant powder, salt, and monk fruit in a food processor.

In a small bowl, stir together the water, and vanilla.

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

Knead the white chocolate into the protein bar dough. Press into an 8×8-inch pan lined with parchment or plastic wrap.

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.