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

  1. Combine all the protein layer ingredients in a mixer until crumbly and sticking together.
  2. Line an 8×8 pan with parchment paper and pack the protein mixture flat into the bottom. Chill in the fridge.
  3. 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.)
  4. 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.
  5. If you’re not in a rush, allow to cool completely in the fridge, otherwise chill in the freezer.
  6. In the microwave or in a small bowl over simmering water on the stove, melt the chocolate and coconut oil. Keep warm.
  7. 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.
  8. Store in the fridge. Enjoy!