serves
16
prep time
10 minutes
setting time
15 - 20 minutes
protein
6.5g
fat
0.9g
carbs
2g
calories
122 per bar
| BASE: | |
|---|---|
| 1/2 cup | Almond meal |
| 40g | Coconut, shredded |
| 60g | Macro Mike Chocolate Hazelnut Protein+ Powder (or any chocolate flavour) |
| 2 tbsp | Maple syrup, sugar free |
| 1 tbsp | Coconut oil |
| 2 tbsp | Almond milk |
| CARAMEL: | |
|---|---|
| 60g | Almond butter |
| 24g | Macro Mike Salted Caramel PB+ Peanut Butter Powder, mixed with water to form smooth peanut butter |
| 1 tbsp | Coconut oil |
| 1/4 cup | Maple syrup, sugar free |
| Pinch of salt | |
| CHOCOLATE: | |
|---|---|
| 100g | Vegan dark chocolate |
- For the base, mix all the ingredients together. You can add in a little cacao powder to make base darker. It should stick together if you squeeze it.
- Press into a lined brownie square or loaf tin and freeze.
- For the caramel layer, add water to peanut butter powder (follow directions on the jar) and mix into a peanut butter consistency.
- In a glass bowl, heat the maple syrup, nut butter and coconut oil for 20 seconds, then whisk until smooth. Add the coconut oil to create a richer caramel. Taste and adjust as needed.
- Pour caramel over the base and return to the freezer.
- For the chocolate layer on top, melt the block of dark chocolate, adding a tsp of coconut oil if needed.
- Using a silicone spatula, spread the chocolate over caramel layer.
- Refrigerate for a gooey caramel twix bar or keep in the freezer to make it last longer.
- Enjoy!
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