- serves 12
- prep time 10 minutes
- cooking time 3 hours in freezer
Ingredients
| Base & Top Layer | |
|---|---|
| 200-250g | Chocolate |
| 1/4 cup | Macro Mike Choc Caramel Bar Luxe Almond Protein |
| 40g | Riche Crisps/Puffs or Soy Crisps |
| Caramel Layer | |
|---|---|
| 1/4 Cup (60g) | Biscoff Spread |
| 50ml | Canned Coconut Cream or Milk |
| 30g | White Chocolate |
Macros
per serving
- protein 4g
- fat 11g
- carbs 19g
- calories 192
Recipe by: @noaawilliams
If you are a Biscoff lover (who isn't!) and you have a sweet tooth but also have a protein goal, then this one is for you.😍
Steps
-
Melt chocolate over low heat or in the microwave with a little coconut oil. Adjust based on tin size.
-
Spray a loaf tin with oil, then line with baking paper.
-
Mix melted chocolate with protein and crisps. Spread ⅓-½ into the tin as a base.
-
For caramel, microwave Biscoff, coconut milk, and white chocolate for 30 sec. Stir, then heat another 15 sec if needed. Stir until smooth.
-
Pour caramel over the base. Top with remaining chocolate—it might get messy, but once frozen, it’s perfect!
- Freeze for a few hours, then slice into 12 pieces and enjoy! Store leftovers in a sealed container in the freezer.
