serves
12
prep time
10 minutes
cooking time
3 hours in freezer
protein
4g
fat
11g
carbs
19g
calories
192
| 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 |
-
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.
Featured in this recipe
Choc Caramel Bar Premium Almond Protein (400g Bag)
Sale price$52.95
Caramelised White Choc
