INGREDIENTS

For the Nougat:

100g soaked cashews

¼ cup maple syrup

1 tsp vanilla extract

2 tbsp coconut milk

1 tsp Lemon juice

4 tbsp Natural Protein Powder

(I used iswari Super Vegan Protein)

100g ground almonds

2 tbsp peanut butter

Pinch salt

 

For the caramel:

100g soaked dates

2 tbsp peanut butter

1/4 tsp salt

1 tbsp tahini

2 tbsp maple syrup

1/3 cup peanuts

 

For the chocolate:

1 cup Iswari cacao butter

½ cup Iswari cacao powder

2 tbsp coconut oil

1/3 cup maple syrup

PREPARATION

       

Nougat:

  • Blend the cashews, maple syrup, vanilla extract, coconut milk, lemon juice and peanut butter in a high speed food processor until completely smooth with no lumps. You may need to add a little water if the mixture is too thick to blend.

  • Add the ground almonds and protein powder and blend until a dough is formed.

  • Line a 4X4 dish or a bread loaf tin with parchment paper and press the dough out evenly to form a base.

  • Place in the freezer whist you prepare the next layer.

 

        Caramel:

  • Blend the dates, peanut butter, tahini, maple syrup and salt until they are completely smooth and like caramel sauce. Again, don’t be afraid to add a little water to get the mixture going if needed.

  • Then stir the peanuts inti the caramel and add in top of the Nougat layer, spreading out evenly with a spoon. Place back in the freezer and let it set for at least 6 hours, or ideally overnight.

  • Once frozen now remove the set mixture from the baking dish/loaf tin and cut into bars.

 

        Chocolate:

  • Melt the cacao butter and coconut oil over a double boiler.

  • Remove from the heat and sift the cacao powder into the mixture.

  • Stir gently and add the maple syrup continuing to stir until completely mixed.

  • Dip the bars into the Chocolate mixture and allow to set on a cooling rack.

  • Once set you can store the bars in the freezer and remove about 30 mins before serving. They can also be enjoyed straight from the freezer as an icecream bar.

PROTEIN SNICKERS

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