serves
20
prep time
25 minutes
protein
4g
fat
11g
carbs
5g
calories
137
Ingredients
| Base Ingredients | |
|---|---|
| 1/2 cup | Peanut Butter |
| 1/4 cup | Liquid Coconut Oil |
| 1/4 cup | Sugar Free Maple Syrup |
| 2 tbsp | Chocolate, Melted |
| 1 tsp | Vanilla Extract |
| 1 3/4 cup | Crispy Rice Cereal |
| 1 scoop | Macro Mike x Kelloggs Coco Pops Almond Protein |
| Handful Chopped Peanuts | |
| Pinch of Salt | |
| Caramel Layer | |
|---|---|
| 1/4 cup | Almond Butter |
| 2 tbsp | Liquid Coconut Oil |
| 2 tbsp | Sugar Free Maple Syrup |
| 1/2 tsp | Vanilla Extract |
| Pinch of Salt | |
| Topping | |
|---|---|
| 1/2 cup | Dark Chocolate |
| 1/2 tsp | Finely Ground Instant Espresso |
| 1 tsp | Coconut Oil (optional) |
Recipe by: @ emsswanston
Crispy dark chocolate peanut butter base topped with date free salted caramel finished with a cool crisp layer of espresso infused dark chocolate !!!! Think --> big caramel peanut butter cup only crunchy!!!!!!! 🤤
Steps
-
Mix base ingredients excluding cereal, until smooth.
- Add cereal and press into a lined loaf tin.
- Mix together caramel ingredients and spread over base.
- Freeze for 10-15 minutes until set.
- Melt chocolate with coconut oil and espresso (if using)
- Cut into slice and drizzle each slice with chocolate mix.
- Keep slice stored in fridge - Enjoy!
Featured in this recipe
Macro Mike x Kellogg's Coco Pops Premium Almond Protein (400g Bag)
Sale price$52.95
Salted Caramel
Creepy Caramelised Apple Crumble
