Recipe & Image courtesy of Eh Vegan
— Protein Layer —
1 cup Coconut Flour
2 scoops PROFI Vanilla (can be adjusted to 1-3, depending on preference)
3 tbsp Cocoa Powder
1/2 cup Peanut Butter
1/2 cup Maple Syrup
1/4 cup Milk, Non-Dairy
— Caramel Layer —
1/2 cup Almond Butter
1/2 cup Maple Syrup
1/4 cup Coconut Oil
— Chocolate Coating —
1 cup Chocolate Chips, Dairy-Free
1 tbsp Coconut Oil
Directions:
- Combine all the protein layer ingredients in a mixer until crumbly and sticking together.
- Line an 8×8 pan with parchment paper and pack the protein mixture flat into the bottom. Chill in the fridge.
- In a small pot on the stovetop, combine the almond butter, maple syrup, and coconut oil over medium heat. Reduce heat to lowest setting and simmer 5 minutes until slightly thicker. (This can also be done in a bowl in the microwave, but you caramel will not end up as thick.)
- Remove the protein layer from the fridge and pour the caramel over top. Spread to cover evenly and tap gently to remove any air bubbles.
- If you’re not in a rush, allow to cool completely in the fridge, otherwise chill in the freezer.
- In the microwave or in a small bowl over simmering water on the stove, melt the chocolate and coconut oil. Keep warm.
- Remove the protein and caramel from the pan and cut into rectangles for bars or squares for bites. Place on a backing rack and drizzle with chocolate until completely covered. Recover excess chocolate to reuse until all your bars/squares are coated.
- Store in the fridge. Enjoy!