- serves 2 adults
- prep time 5m
- cooking time 15m - 20m
Ingredients
| 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 | Dark chocolate |
Created by: @noashealthyeats
Fit chocolate bars are all the rage right now. Why is that? Because you can eat more of them! These fit twix chocolate bars are vegan, gluten free and no bake using simple ingredients you already have at home like our Macro Mike Chocolate Protein Powder (any choccy flavour will do!), shredded coconut, almond butter, and dark chocolate to finish it off.
Macros
PER SERVING
- protein 6.5g
- fat 0.9g
- carbs 2g
- calories 122 per bar
Steps
- 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, mix the peanut butter powder into a peanut butter consistency using water (follow the directions on the package).
- 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.
- Pour over 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 chocolate over caramel layer.
- Refrigerate for a goey caramel twix bar or keep in the freezer to make it last longer.
