PROTEIN TWIX-BARS

Vegan  

Ready in 30 Min Prep + 3 Hours Freezing Time | Serves 12 Bars


Ingredients

SHORTBREAD COOKIE BASE

3/4 Cup Organic Coconut Flour

1/2 cup almond flour

1/4 cup + 2 tbsp lean vanilla protein

1/2 cup Organic Cashew Butter

1/2 cup Organic Brown Rice Malt Syrup

Pinch of salt

CARAMEL LAYER

1/2 cup Organic Coconut Oil, Virgin Cold-Pressed

1/2 cup Organic Peanut Butter Smooth, Original

1/2 cup Organic Brown Rice Malt Syrup

CHOCOLATE

200g intense dark chocolate

1/4 cup Organic Coconut Oil, Virgin Cold-Pressed

Method

Prepare a 6×6 baking pan by lining it with parchment paper.

In a large mixing bowl, combine all cookie base ingredients until you have a crumbly texture. Transfer cookie base to the lined baking pan, press firmly and place in the freezer until firm.

In a medium bowl combine peanut butter, coconut oil, rice malt syrup and mix until completely smooth. Pour caramel mixture over the cookie base and place back in the freezer to set. Cut into 12 bars and place back in the freezer. Melt chocolate with coconut oil and start dipping each bar in the chocolate. Place in the freezer to set.

They keep perfectly in the fridge. Store in an airtight container for up to one week

 

 

 

 

 

 

 

 


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