Cookie dough, peanut, caramel and chocolate are four of my favourite dessert flavours, so this dessert basically hit the jackpot! This is definitely one of my favourite creations so far and lasted less than 36 hours in my fridge. I hope you give it a go!
Here is the recipe:
7-INGREDIENT PROTEIN COOKIE DOUGH CARAMEL SLICE
(gluten-free, no-bake, high-protein)
MAKES: 4 generous slices
Cookie dough base:
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3/4 cup almond meal
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1/4 cup protein powder ( I used @macr0mike PB cheezecake )
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1/4 cup vegan chocolate, chopped
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2 tablespoons maple syrup
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2 tablespoons coconut oil
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1 tablespoon water
CARAMEL:
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1/2 cup peanut butter ( I used @byronbaypeanut butter)
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1/4 cup maple syrup
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2 tablespoons coconut oil
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*Optional: 1 tablespoon tahini – takes it to the next level 😉
CHOC TOPPING:
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50g vegan chocolate
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1 tablespoon protein powder
METHOD:
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Line a container with non-stick paper ( mine was 8 x 15cm)
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Make the BASE: In a bowl, mix together all the ingredients for the base until a cookie dough forms. Transfer the cookie dough into the lines container and set in the freezer.
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Make the CARAMEL: In another bowl, whisk together all the ingredients for the caramel until it is thick and smooth. Transfer this layer over the cookie dough base and set in the freezer for 3 hours.
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Make the CHOC TOPPING: melting the chocolate and stirring in the protein powder until no lumps remain. Pour the chocolate over the top of the caramel. Set in the freezer for 30 mins before slicing.
**Storage tips: in an airtight container in the fridge for up to 2 weeks or in the freezer for months!
Seriously soooo good – let me know if you try it 🙂