On the food processor combine almond butter, beetroot, and yogurt and blend until completely smooth.
Then add protein powder, buckwheat, cacao, flax egg and coconut nectar and stir to combine. Taste and adjust sweetness level if needed by adding more nectar or stevia. Lastly, sprinkle baking powder on top and mix just till you no longer see it.
Preheat the oven to 180 degrees. Pour the preparaed dough into your baking tin lined with baking parchment, slice a banana on top and sprinkle with chopped almonds if desired. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let it cool for 15 minutes then remove from the tin, cut into the bars of the desired size and drizzle with chocolate