Description
GOOD TO HAVE ON HAND
- 2 medium sized bowls
- medium-sized aluminum or glass bowl
- rectangular flat container
- baking paper
- small pot
Ingredients
Units Scale
LAYER 1
- 85 grams protein powder vanilla
- 50 grams almond flour
- 2 tbsp maple syrup
- 60 milliliters soy milk
- 2 tbsp caramel spread
- 120 grams crunchy peanut butter
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1/8 salt
- 150 grams semi sweet chocolate
- 1/2 tsp coconut oil
Instructions
- Line a rectangular flat container with baking paper.
- In a medium bowl, prepare the first layer by mixing the protein powder, almond flour, maple syrup and soy milk into a dense, malleable dough. My recommendation is to place the dough between two layers of baking paper, roll it out and then place it in the container. Because the dough is really sticky.
- Next, spread 2 tablespoons of caramel over the dough layer as a second layer. Then place the container in the freezer for about an hour.
- For the third layer, mix the crunchy peanut butter, coconut oil, maple syrup and a pinch of salt together in a medium bowl. After taking the container from the freezer, spread the mixture over the caramel layer evenly. Place the mold back in the freezer for 60 minutes.
- Fill a small pot with water, bring to the boil and then remove from the heat. Place a heatproof aluminum or glass bowl over the pot. Melt the chocolate in it together with half a teaspoon of coconut oil, stirring regularly.
- Once the chocolate has melted completely, remove the frozen bar mixture from the freezer and cut into 15 bars. Pull each bar individually through the melted chocolate with two forks, drain and place on baking paper or a rack to harden. If the room temperature is too warm, leave the bars to set in the fridge.
- Passive Time: 120 min
- Cook Time: 30 min
