INGREDIENTS
Makes: 16 serves
BASE:
- 1 cup almond meal
- 1 cup oat flour
- 1/4 cup (40g) Good.All Vanilla Protein
- 1/4 cup maple syrup
- 1/2 cup smooth peanut butter
- 2 tbsp coconut oil (melted)
CARAMEL:
- 1 1/2 cups of smooth peanut butter
- 3/4 cup maple syrup
- 4 tbsp coconut oil (melted)
- *Optional: pinch of salt
NUT LAYER
- 1/2 cup dry roasted almonds, chopped
CHOC TOPPING:
- 150g dairy-free dark chocolate
- 1 tablespoon smooth peanut butter
- 1 tbsp Coconut oil
METHOD
1) Line a container with non-stick paper (mine was 10x15cm)
2) BASE: In a large bowl: add the almond meal, oat flour, protein powder, smooth peanut butter, syrup & coconut oil. Mix until
cookie dough consistency. Transfer to the container,
press down to form the base.
3) CARAMEL: Mix together all ingredients until thick and smooth. Generously sprinkle the NUT LAYER (almonds) on top.
Freeze this layer for at least 30 minutes - until the caramel is fully set.
4) CHOC TOPPING: Whisk together all ingredients until smooth, thick & glossy. Pour the chocolate topping over the top. Freeze for 60 minutes and then cut & serve.
*Storage tips: in an airtight container in the freezer for up to 6 months or in the fridge for a week.
