serves
16
prep time
10-15mins
cooking time
50-60mins
protein
7.3g
fat
8.2g
carbs
17.8g
calories
157 (Cut in 16)
Ingredients
| INGREDIENTS: | |
|---|---|
| 100g | Drippy natural peanut butter |
| 120g | Brown ricemalt syrup |
| 50g | Dairy-free milk chocolate |
| ½ Scoop | Chocolate Peanut Butter Cup Protein |
| 120g | Rice puffs /crisps |
| Caramel layer: | |
| 5 tbs | Almond butter |
| 3 tbs | Maple syrup |
| CHOCOLATE: | |
| 100g | Dairy-free milk chocolate |
| 1-2 | Halved peanuts to garnish |
Created by: @noashealthyeats
When caramel slice meets snickers! They're vegan, gluten free, no bake and loaded with our Chocolate Peanut Butter Cup Protein for a delicious protein hit!
Steps
-
in a large bowl place peanut butter, 50g chocolate & ricemalt syrup, melt for 30 seconds in the microwave followed by 15 second increments until melted & well combined.
-
fold through rice or brown rice crisps/puffs & protein with a spatula. once combined press into a lined tin.
- Mix your caramel layer ingredients until smooth together or until you have a thickish paste, spread over your crackle (adding more or less as needed) and refrigerate for 1/2-1 hr.
- Melt your chocolate with coconut oil if needed, Add the halved peanuts through the melted chocolate and then pour over the caramel layer, refrigerate again for 1/2-1 hr before slicing. I get 15-16 squares.
