In a microwavable bowl or small pot on stove top, soften together the cashew butter, coconut butter, and coconut oil. Stir to combine well. Set aside to cool slightly. In another bowl, whisk the protein powder and flaxseed. Stir the milk into the dry mixture. Taste the softened and cooled coconut cashew mixture for sweetness and adjust, if needed. Pour the wet into the dry ingredients and stir well. Line an 8-by-8-inch baking dish with parchment paper. Press batter evenly into the bottom of the dish. Press in coconut flakes over the top if desired.
Refrigerate 1 hour then slice into 12 bars. Wrap individually for a grab-n-go snack!
Optional: Top with unsweetened coconut flakes.
*Recipe and photo courtesy SugarFreeMom.