Choc caramel protein slice

Ingredients (makes 10): 

Base:

  • 1 cup almond flour

  • 1 cup soy protein crisps

  • ½ cup Welleco Nourishing protein (Vanilla) 

  • 2 tbsp cacao powder

  • ¼ cup natural peanut butter 

  • 2 tbsp no sugar maple syrup 

  • 2 tbsp melted coconut oil 

Caramel: 

  • 15 medjool dates (pitted and softened in water for 30 minutes) 

  • 2 tbsp nut butter 

  • 1 tsp vanilla extract 

  • Pinch of salt 

  • 1-2 tbsp warm water 

Choc topping: 

  • 100g dark chocolate 

  • 1 tsp coconut oil 


Method: 

  1. In a large bowl add almond flour, soy protein crisps, Welleco protein powder, cacao powder, peanut butter, maple syrup, and coconut oil. Mix the ingredients until it holds together when pressed. Add milk/water if needed. Press firmly into a lined loaf tin and chill in the fridge. 

  2. Blend the soaked dates, nut butter, vanilla, and salt until smooth and creamy. Spread evenly over base and return to fridge. 

  3. Melt dark chocolate with coconut oil, pour over the caramel and spread evenly. Chill for at least 2 hrs or until firm. Slice into 10 bars and store in the fridge for up to 1 week.