I found this recipe on Pinterest while looking for ideas for some sweet treats that are full of protein without that chalky protein powder aftertaste. I used almond butter as I am allergic to peanuts but you could use peanut butter to make them taste more like a Reese's cup, or any other nut butter you prefer. You can also play around with the type of chocolate you use on top if dark chocolate is too bitter for you. These are best refrigerated and will keep for weeks in the freezer as well. Enjoy!
Shortbread Layer
- 1 cup almond flour
- 1/3 cup coconut oil (melted)
- 3 tablespoons maple syrup or honey
Caramel Layer
- 1/2 cup creamy almond butter (or nut butter of your choice)
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup or honey
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Chocolate Layer
- 1/4 cup coconut oil (melted)
- 1/4 cup cocoa powder (or 1/2 cup chocolate chips of your choice)
- 2 tablespoons maple syrup or honey
- 1/4 teaspoon flaky sea salt
Instructions:
1) Preheat oven to 350. Line 8x8 baking dish with parchment paper.
2) Melt coconut oil and combine with honey/syrup and flour for shortbread layer.
3) Press shortbread into 8x8 baking dish to create a firm layer.
4) Bake for 10-12 minutes. Let cool.
5) Melt coconut oil and mix with almond butter, honey/syrup, salt and vanilla until smooth. Pour over cooled shortbread layer and place in fridge until firm.
6) Combine coconut oil and cocoa powder (or chocolate chips) and melt over low heat or at 30 second intervals in the microwave. Once fully melted add honey/syrup and stir. Pour over chilled caramel layer. Optional - sprinkle with sea salt.
7) Chill one last time until chocolate layer is firm.
8) Cut into desired pieces and enjoy!
Add comment
Comments