Vegan Protein Choco Bars
5 min read
Total
50min
Prep
10min
Crust:
- 2 Scoop Vanilla Ka'Chava
- 1 ½ Cups coconut flour
- 1/3 Cup melted and cooled coconut oil
- 3 Tbsp pure maple syrup /¼ Tsp salt
Caramel layer:
- 1/2 Cup almond butter (crunchy or creamy works)
- 1/3 Cup pure maple syrup
- 1/3 Cup coconut oil
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon sea salt
Chocolate layer:
- 1/2 Cup chocolate chips, dairy free if desired
- 1 Tbsp coconut oil
How to make
- Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper.
- In a medium bowl add Vanilla Ka'Chava, flour, maple syrup, coconut oil and salt. Mix together until it forms a nice thick crumb texture.
- Add to pan and use your fingers to evenly press down. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
- Next add almond butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
- Place in freezer for 15-20 minutes.
- Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted.
- Pour over the caramel layer and tilt side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
- Cut into 16 bars and remove from pan. *Bars should be kept covered in the fridge until ready to eat. Enjoy!
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