Recipe and image courtesy of Keira Rumble, founder of Krumbled Foods, certified nutrition and wellness advisor, travel writer and entrepreneur | krumbledfoods.com
Serves 3:
Prep: 5 mins
Cook: 45 mins
Base
- 1 cup vanilla protein powder
- 1 cup almond meal
- 2 Tbsp coconut flour
- 1 tsp ground peanuts
- 1/4 cup almond milk (unsweetened)
Caramel goodness
- 5 pitted medjool dates, soaked in hot water
- 1/2 cup coconut milk
- 1 drop caramel stevia extract (optional)
Chocolatey goodness
- 100g dark choc or cacao nibs
- 1/2 cup of your favourite nuts (I chose peanuts and almonds)
In a large bowl, combine your base ingredients until you form a soft dough ball. On baking paper, mould the dough into bar shapes (or any desired shape). Pop in fridge to firm up.
Over a low heat, simmer the dates, stevia and coconut milk for 30 minutes. Once a deliciously caramel texture and flavour occurs, blitz in a food processor/with a stick blender to make it smooth. Pop back over heat for approx. 3 minutes to thicken.
Over a double boiler (saucepan filled with 3cm of water, heatproof bowl on top), pop the dark choc/cacao and melt slowly.
Grab your bars out of the fridge, layer with the caramel and sprinkle with the nuts. You don’t have to use nuts; if you want that crunch you can also add in puffed quinoa, seeds, puffed rice, etc.
Drizzle over and coat the bars with the chocolate and leave to set in fridge for a couple of hours.
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