5tbspVanilla Protein Powder (sugarfree) 28 By Sam Wood(about 40g)
40gsolid coconut oil
1/3cuprice malt syrup
CARAMEL
40gcoconut oil
1/4cupalmond butter
1/4cuprice malt syrup
CHOCOLATE TOPPING
50gchocolate
20galmond butter(use a naturally runny one)
Instructions
The slice base
In a bowl combine protein, coconut flour and a pinch of salt.
With a spatula, fold in melted coconut oil, maple syrup and 1 tsp of vanilla extract.
If the mix is a little dry add a tbs or so of almond milk to help combine.
Press into a lined loaf tin and refrigerate.
The caramel middle
Melt all ingredients together by placing it in a bowl in the microwave for
20-30 seconds or so, whisk until combined & smooth.
Pour over base. Freeze for 30 minutes.
The chocolate top
Melt choc ingredients together and poor over caramel.
Freeze for another hourr before slicing into 14 squares!
Keep remaining slices in a sealed container in the fridge for a week or freezer for longer.
Notes
Noa's Notes: you can swap the coconut oil in the slice base for almond milk, it won’t taste quite as rich but it will still be yummy.For the caramel, you can swap out the almond butter and use some Pb+ instead. If you use Pb+, reduce the quantity of the coconut oil in the caramel down to 1 tablespoon.