- serves 16 serves
- prep time 10-15mins
- cooking time 30-60mins
Ingredients
| PEANUT NOUGAT/ICE-CREAM: | |
|---|---|
| ¾ Cup | Coconut cream |
| ⅓ Cup | Sugar free maple syrup |
| ¼ Cup | Peanuts |
| ½ Cup | Natural peanut butter |
| ½ Cup | Coconut flour |
| BASE: | |
| 60g | Salted Caramel Premium Almond Protein |
| 2tbs | Sugar free maple syrup |
| 2 tbs | Coconut oil or runny peanut butter |
| 100g | Almond meal |
| CHOCOLATE: | |
| 100g | Dairy-free chocolate |
| 1 tbs | Coconut oil |
Macros
per serving
- protein 6.6g
- fat 10.5g
- carbs 5.2g
- calories 146 (Cut into 16)
Created by: @clean_treats
This drool-worthy creation has a scrumptious protein base using our Salted Caramel Almond Protein with a creamy, thiccc peanut ice cream, topped with choccy deliciousness for an absolute flavour BOMB!
Steps
- In a bowl mix together your base ingredients. Press the dough into a lined 8x8 in baking tin to make the base. Add 1-2 tbs almond milk or water if the mixture is too dry.
- Mix all of the nougat ingredients (except peanuts) together in a bowl until smooth. Fold through half of the peanuts. Spread nougat over base and refrigerate/freeze for about 30 minutes until the nougat has set.
-
Once nougat has set spread an extra 1-2 tbs of peanut butter over top and press in the remaining peanuts. You can skip this step and just fold all of the peanuts through at step 2 instead but I like the extra layer of crunch!
- Melt the chocolate with the coconut oil until smooth then pour the chocolate over the top of the nougat/peanuts then refrigerate for 30-60 minutes until chocolate has set.