Stop what you're doing and check this recipe out! They taste seriously good and are high in protein.
- 2.2/60 Oz./g Ground almonds
- 2.2/60 Oz./g Oat flour or blended oats
- 2 scoops Vanilla protein powder
- 45/1.7 ml/fl oz Almond Milk
- 2 tsp Honey
- 2 tbsp Desicated coconut
- 1 tsp Vanilla extract
- 6 Pitted dates Soaked in water for an hour
- 1.5 tbsp Smooth peanut butter
- 1/2 tsp Sea salt
- 1 tbsp Maple syrup
- 45/1.7 ml/fl oz Almond milk
- 1.7/50 Oz./g 80% dark chocolate
- 1/2 scoop chocolate protein powder
- 2 tbsp Coconut oil
Pre heat the oven to 190 C/375 F. In a bowl, mix the dry ingredients together. Melt the coconut oil in the microwave for 10-20 seconds and add it to the dry mixture, stirring well to combine the ingredients.
Add the almond milk and the vanilla extract to the mixture and mix. (the mixture should start to come together and form a crumbly texture)
Spray a baking dish with oil spray and pour the shortbread mixture into it. Spread the mixture out evenly so it's around 1.5 cm thick. Bake in the oven for 8-10 minutes then allow it to cool whilst you prepare the chocolate and caramel.
Add all of the caramel ingredients to a blender and process until the mix forms a smooth like caramel texture (don't worry if it looks slightly too thin, once it is cooked and then chilled it will set)
Pour the caramel over the cooked shortbread, and spread it so it is an even thickness.
Once the caramel is evenly spread on top of the shortbread, place it in the fridge to set whilst you prepare the chocolate sauce.
Add the chocolate and the coconut into a bowl, and place on top of a pan of simmering water (make sure the pan doesn't touch the water otherwise the chocolate will burn)
Once the chocolate has melted fully, add the protein powder and mix well with a whisk to remove any lumps.
Pour the chocolate sauce over the top of the caramel, and spread it over evenly with a spoon or pallet knife.
Place the mixture into the fridge and allow to set for at least an hour.