serves
12
prep time
1 hour 15 minutes
protein
5g
fat
12g
carbs
8g
calories
160
| Base | |
|---|---|
| ¾ cup | Almond Meal |
| 1 scoop | Macro Mike Caramelised Whice Choc Luxe Almond Protein |
| 25ml | Coconut oil, melted |
| 2 tbs | Rice malt syrup |
| Caramel | |
|---|---|
| ⅓ cup | Almond butter |
| 35ml | Rice malt syrup |
| 35ml | Coconut oil, melted |
| Pinch of salt | |
| 1 tsp | Vanilla Extract |
| Choc Topping | |
|---|---|
| 75g | Low sugar chocolate |
| ½ tsp | Coconut oil |
-
Combine base ingredients, press into loaf tin.
- Process or mix Caramel ingredients until smooth and pour caramel over base. Freeze.
- Melt Choc ingredients until melted. Once caramel has set (1/2-1 hr) pour over the chocolate over the top.
- Keep in a sealed container in fridge or freezer. Cut into squares. I got 12.
Featured in this recipe
Caramelised White Choc Premium Almond Protein (400g Bag)
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