Twix Style Protein Chocolate Bars

Ingredients:

For the Base: 
3/4 cup almond flour
1/4 cup coconut flour
1 scoop Nothing Naughty vanilla protein powder (whey, plant-based, or your choice)
3 tablespoons coconut oil, melted
2 tablespoons Nothing Naughty Fibre Syrup

For the Caramel Layer: 
1/2 cup date paste or pitted dates, soaked in hot water for 15 minutes, then drained and blended
1/4 cup almond butter or peanut butter
2 tablespoons Nothing Naughty Fibre Syrup
2 tablespoons coconut cream or water (adjust for consistency)
A pinch of salt

For the Chocolate Coating: 
3/4 cup sugar-free dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
1 tablespoon coconut oil or cacao butter

Instructions:

1. Prepare the Base:
a. In a mixing bowl, combine the almond flour, coconut flour and protein powder.
b. Add the melted coconut oil and fibre syrup. Mix until it forms a dough-like consistency.
c. Press this mixture evenly into a lined baking pan. Place it in the freezer to set it while you make the caramel layer.

2. Make the Caramel Layer:
a. In a food processor, combine date paste, peanut butter, fibre syrup, coconut milk, and a pinch of salt.
b. Process until you get a smooth and creamy caramel-like consistency. If it’s too thick, add a bit more coconut milk milk.

3. Assemble the Bars:
a. Remove the base from the freezer and spread the caramel layer evenly.
b. Put the pan back in the freezer for 30 minutes to firm.

4. Prepare the Chocolate Coating:
a. In a microwave-safe bowl or double boiler, melt the sugar-free dark chocolate chips or chopped dark chocolate with the coconut oil until smooth and well combined.

5. Coat the Bars:
a. Remove the pan from the freezer and cut it into small bars or sticks.
b. Dip each bar into the melted chocolate mixture to coat it thoroughly, then place it on a parchment-lined tray.
c. Place the coated bars in the fridge for the chocolate to set for at least 30 minutes.

Once the chocolate has hardened, your healthy protein Twix bars are ready to enjoy!

Store in the freezer or fridge ❄️

Recipe by @gabriellailyse