serves
6
prep time
45 minutes
cooking time
10 minutes
protein
23g
fat
29g
carbs
36g
calories
921
| Shortbread Layer | |
|---|---|
| 1 1/2 cups | Blanched Almond Meal |
| 1/2 cup | Macro Mike Caramelised White Choc Almond Protein |
| 3 tbsp | Melted & Cooled Coconut Oil |
| 2 tbsp | Maple Syrup |
| 1/4 tsp | Salt |
| Caramel Layer | |
|---|---|
| 1 1/4 cup | Smooth Natural Peanut Butter |
| 1/4 cup | Melted Coconut Oil |
| 1/3 cup | Maple Syrup |
| 1 tsp | Vanilla Extract |
| Pinch Sea Salt | |
| Chocolate layer | |
|---|---|
| 200g | Vegan Dark Chocolate, Melted |
-
Preheat oven to 170°C and line an 8x8 tin (or loaf tin) with baking paper. Mix shortbread ingredients until crumbly, press into the tin, and bake for 10 minutes until golden. Let cool.
-
Mix caramel layer ingredients until smooth and glossy. Pour over the cooled shortbread and freeze for 1-2 hours until set.
-
Slice into bars, melt chocolate, and dip each bar. Place on a lined tray and refrigerate for 30 minutes before serving.
- Slice into 6 bars. Enjoy!
Featured in this recipe
Caramelised White Choc Premium Almond Protein (400g Bag)
Sale price$52.95
Choc Chip Cookie
Vanilla Buttercream
