- serves 16 serves
- prep time 10-15mins
- cooking time 30-60mins
|¾ Cup||Coconut cream|
|⅓ Cup||Sugar free maple syrup|
|½ Cup||Natural peanut butter|
|½ Cup||Coconut flour|
|60g||Salted Caramel Premium Almond Protein |
|2tbs||Sugar free maple syrup|
|2 tbs||Coconut oil or runny peanut butter|
|1 tbs||Coconut oil|
- 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!
- 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.