Vegan Snickers Protein Bars

INGREDIENTS

BASE

• 1/2 c almond meal (or gluten free oats)
• 3/4 c vegan vanilla protein powder
• 1/4 c coconut oil
• 2 tbsp maple syrup
• 1/4 tsp salt
• 2 tbsp natural sweetener

CARAMEL FILLING

• 2 c dates (seeds removed and soak in boiling water for 20 mins)
• 1/4 c coconut oil (melted)
• 1-2 tbsp natural peanut butter (melted)
• 2 tbsp unsweetned almond milk
• 1/2 c peanuts (you can oven roast them – but it won’t be a raw desert)

TOPPING

• 1/2-3/4 c dairy free choc chips (melted)
• 1/2 c natural peanut butter (melted) – optional

METHOD

• Mix the base ingredients in a a food processor until  it is a fine crumb texture, and then press into a 8×8” brownie tin lined with baking paper. Place in the freezer until required.
• In a food processor pulse the caramel filling ingredients, until smooth. Pour over the base and freeze for 2 hours.
• Melted down the choc chip and peanut butter an mix together. Pour over the caramel and place back into freezer until chocolate has set (less than 10 mins – I left mine in overnight).
• Store in fridge or freezer.

Serves 18

Nutrition – Cals 150, protein 6, carbs 16, fat 7.

Recipe by: Misskkitchencreations