09 Feb Salted caramel protein twix bars (vegan)
I realised that half the reason I hardly make blog posts is because I don't always feel like typing these intro bits. And then I realised that no one probably reads them anyway. So I am going to keep it super brief - a bar, some caramel, some chocolate, some protein, no sugar. Yum.
Salted caramel protein twix bars (vegan)
AuthorMaxine SchuilingCategoryDesserts, High protein, Holiday celebration eats, Macro friendly, VeganDifficultyIntermediate
Preheat oven to 180 degrees. Combine the coconut flour and protein powder in a bowl. In a separate microwaveable bowl combine the almond butter, sticky sweetener of choice, almond milk, salt and vanilla extract. Microwave for 20-30 secs (just until you can mix them all together nicely with a smooth consistency). Pour them into your dry mix and mix until a dough forms. Press into a lined baking tray and bake for 10 mins (should just be a light golden brown).
While that bakes prepare the caramel filling. You can use the same microwaveable bowl as before. Combine all the ingredients and heat for 20-30 secs. Give it a good mix and heat again for 20 secs. Watch that it doesn’t boil over. Continue to mix as you remove it from the microwave and it should cool into a nice caramel consistency.
Remove biscuit base from oven and pour caramel over. Put in the fridge or freezer to cool down and harden up before you put on chocolate topping. It takes about 10 mins in the freezer.
Heat your chocolate in the microwave or over a double boiler. Remove before fully melted as you don’t want it to burn; it will continue to melt once you remove it. Add your protein powder and mix. If it becomes too dry you can add a tsp or 2 of coconut oil.
When your caramel and biscuit have cooled, pour on your melted chocolate topping. Add sliced almonds or any other desired toppings. Put in the fridge for 15 mins to harden before slicing. Don’t let it harden fully otherwise if your chocolate is thick it will be difficult to slice.
Store in an airtight container and eat within a week. You can keep in out the fridge, in the fridge, or in the freezer if you like it extra crunchy.
Ingredients
Directions
Preheat oven to 180 degrees. Combine the coconut flour and protein powder in a bowl. In a separate microwaveable bowl combine the almond butter, sticky sweetener of choice, almond milk, salt and vanilla extract. Microwave for 20-30 secs (just until you can mix them all together nicely with a smooth consistency). Pour them into your dry mix and mix until a dough forms. Press into a lined baking tray and bake for 10 mins (should just be a light golden brown).
While that bakes prepare the caramel filling. You can use the same microwaveable bowl as before. Combine all the ingredients and heat for 20-30 secs. Give it a good mix and heat again for 20 secs. Watch that it doesn’t boil over. Continue to mix as you remove it from the microwave and it should cool into a nice caramel consistency.
Remove biscuit base from oven and pour caramel over. Put in the fridge or freezer to cool down and harden up before you put on chocolate topping. It takes about 10 mins in the freezer.
Heat your chocolate in the microwave or over a double boiler. Remove before fully melted as you don’t want it to burn; it will continue to melt once you remove it. Add your protein powder and mix. If it becomes too dry you can add a tsp or 2 of coconut oil.
When your caramel and biscuit have cooled, pour on your melted chocolate topping. Add sliced almonds or any other desired toppings. Put in the fridge for 15 mins to harden before slicing. Don’t let it harden fully otherwise if your chocolate is thick it will be difficult to slice.
Store in an airtight container and eat within a week. You can keep in out the fridge, in the fridge, or in the freezer if you like it extra crunchy.