serves
8
prep time
20mins
setting time
25-30mins
protein
16.3g
fat
21.9g
carbs
24.9g
calories
498
| BASE: | |
|---|---|
| 6 | Dates |
| 1/2 cup | Peanuts |
| 1/4 cup | Macro Mike Cookie Dough Protein+ Powder |
| 1/4 cup | Coconut flour |
| 2 tbsp | Maple syrup (optional: unsweetened) |
| 2 tbsp | Coconut oil, melted |
| 1/4 cup | Macro Mike Salted Caramel PB+ Peanut Butter Powder |
| CARAMEL LAYER: | |
|---|---|
| 1/2 cup | Macro Mike Salted Caramel PB+ Peanut Butter, made smooth |
| 1/4 cup | Coconut oil, melted |
| 3 tbsp | Vanilla extract |
| Sea salt, just a pinch! | |
| 1/3 cup | Peanuts, chopped |
| WHITE CHOCOLATE LAYER: | |
|---|---|
| 1 cup | Vegan white chocolate chips |
| 1 tbsp | Coconut oil |
- Combine all the base ingredients in a food processor and blend until a dough forms.
- Press into a lined loaf pan and set aside.
- Make the caramel layer by placing the peanut butter, oil, maple syrup, vanilla, and salt in a microwave-safe bowl.
- Microwave for 20 second intervals, stirring in between, until completely smooth.
- Pour over the base layer, then sprinkle over the chopped peanuts.
- Gently press them into the caramel layer.
- Melt the white chocolate and coconut oil together until smooth.
- Pour over the caramel layer.
- Place in the freezer until set, then slice into bars.
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