11g plant protein & 197 cal per slice – save this to try for later! ✨
You guys have requested to see more vegan “macro-friendly” recipes so I’m going to try and incorporate them more in my creations. Personally I don’t track my macros but I do enjoy the challenge of making a treat “macro-friendly”… like this FIT MARS CARAMEL SLICE that I’ve been using on my proats!
Here is the recipe:
FIT MARS CARAMEL SLICE (vegan, GF, high-protein, no-bake)
January 8, 2021
Category
Chocolate bars
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
No-bake
Oil-free
Recipe type
Sweet
Persons
6
Serving Size
1 slice
Prep Time
2 hours
Total Time
2 hours
Ingredients
- Base:
- ✅ 1/2 cup (60g) vegan vanilla protein powder ( I used @macr0mike - discount code “amb-chen”)
- ✅2 tablespoons cocoa powder
- ✅4 tablespoons almond meal (I used half/half @macr0mike powdered almond butter)
- ✅1/2 cup almond yoghurt
- ✅2 tablespoons maple syrup (I used sugar-free)
- Almond butter caramel:
- ✅1/4 cup almond butter
- ✅1/2 cup almond yoghurt
- ✅1 cup dates, pitted & soaked
- ✅3 tablespoons water
- ✅1/4 cup (30g) vegan vanilla protein powder
- *Optional: Pinch of salt
- Choc Topping:
- ✅80g non-dairy chocolate
- ✅ 1 tablespoon (10g) vegan vanilla protein powder
Instructions
- 1. Line a small container with non-stick paper (mine was ~ 12 x 12 cm)
- 2. Make the BASE: Combine the base ingredients, mix until a cookie dough consistency. Transfer into the prepared container as an even layer
- 3. Make the CARAMEL: add the dates & water to a food processor or high speed blender & blend until a paste forms. Add in rest of the ingredients, blend until smooth & thick. Spread the caramel evenly on top of the base. Put into the freezer to set for at least 2 hours
- 4. CHOC COATING: melt the dark chocolate and stir in the protein powder until smooth. Pour over the slice. Freeze for 30 mins before slicing
- **Storage tips: in an airtight container in the freezer, allowing it to thaw for a couple of mins at room temp before serving