These amazing No Bake Caramel Cookie Dough Bars are VEGAN AND GLUTEN FREE and bonus - they're full of protein!
Don't let them intimidate you. These bars only take 15 minutes to make and 30 minutes to set. 45 minutes total and you have a mouth watering dessert you can indulge in without any guilt.
I'll spare you any more details and get to the point of why you came here - THE RECIPE!!!!
INGREDIENTS:
Crust:
1 1/4 cups @bobsredmill almond flour
1/4 cup @nuzest vanilla protein (or protein of choice) (you can also opt out of protein and sub more almond flour)
1/4 cup maple syrup
1/2 cup coconut oil
2 tbsp chocolate chips
Dash of salt
Middle Layer:
1/3 cup almond butter
1/3 cup maple syrup
1/4 cup coconut oil (may need 1 more tbsp if not runny enough)
1/4 tsp vanilla
For the chocolate topping
1/3 cup chocolate chips (or a chocolate bar)
2 tsp coconut oil
DIRECTIONS:
To make the crust, add maple syrup and coconut oil and melt until warm. (Melt on stove or in a microwave safe bowl for about 30 seconds). Add Bobs Red Mill almond flour, Nuzest protein and salt and mix well, until a thick dough remains.
Fold in chocolate chips then transfer to a parchment lined bread pan and press into place.
To make the middle layer, mix together all ingredients and warm in a sauce pan or in microwave for 30 seconds.
Once melted, whisk well until combined.
Pour over the cookie dough base and refrigerate for around 30 minutes or until firm. Once the caramel layer has hardened, melt your chocolate chips and coconut oil.
Pour over the caramel and refrigerate until firm.
Slice into bars and sprinkle with salt.
Store in fridge for 1-2 weeks or freezer for 3-6 months.
Save on ALL Nuzest products HERE!
Save on ALL Bobs Red Mill products HERE!
Make sure to tag me if HERE you make the recipe!
ENJOY
I hope you enjoy this delicious recipe and it sweetens up your day! Don't forget to check out all of my dessert recipes on my blog under "dessert recipes".