Ingredients
For the protein cookie dough layer:
1 cup (112 g) almond flour
1/2 cup (about 60 g) unflavored protein powder
1/4 cup (≈65 g) Natural SunButter (or seed/ nut butter of choice)
1/4 cup (≈80 g) maple syrup
1/3 cup (≈55 g) dairy‑free chocolate chips
1/2 tsp vanilla extract
1/8 tsp salt
3–4 tbsp almond milk, as needed
For the SunButter caramel sauce:
1/4 cup (≈65 g) Natural SunButter
1/4 cup (≈80 g) maple syrup
2 Tbsp (≈25 g) coconut oil
1 tsp vanilla extract
1/4 tsp salt
For the chocolate topping:
3 oz dairy‑free chocolate chips
2 Tbsp coconut milk (or almond milk)
Instructions
In a large bowl, stir together almond flour, protein powder, SunButter, maple syrup, vanilla extract, and salt. Add almond milk one tablespoon at a time until mixture holds together but isn’t too sticky. Fold in the chocolate chips. Press firmly into the bottom of a parchment‑lined loaf pan.
In a separate bowl, whisk together SunButter, maple syrup, coconut oil, vanilla, and salt until smooth. Pour the caramel layer evenly over the cookie dough base and refrigerate until firm to the touch (about 1 hour).
Warm the coconut milk briefly (e.g., microwave for 1 min), pour over the chocolate chips in a bowl, cover and wait ~3 min. Whisk until melted and smooth to form a ganache. Pour over caramel layer and spread evenly.
Refrigerate for at least 4 hours before carefully removing from pan and slicing into 10 bars.
- Prep Time: 30 minutes
- Chilling Time:: ~5 hours
- Category: Dessert
