Ingredients
Units
Scale
For the Shortbread:
- 2 scoops (30 g) plain pea protein powder
- 3/4 cup almond flour
- 3 tbsp coconut oil, melted
- 1/4 cup sweetener
- pinch of salt and a dash of vanilla
For the Caramel Layer:
- 1/2 cup smooth peanut butter (or almond butter)
- 1 tsp vanilla extract
- pinch of salt
- 1/4 cup sugar-free maple syrup
- 1/4 cup caramel collagen powder*
- pinch of salt
For the Chocolate layer:
- 1/2 cup sugar-free chocolate
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 4-inch pan with parchment paper and lightly spray the paper with cooking spray. Set the baking dish to the side.
- In a small bowl, combine all the shortbread ingredients until fully combined. Place the mixture in the bottom of the baking dish and press it down firmly. Using a fork, prick the crust and place the dish in the oven for 10-13 minutes. Allow to cool slightly.
- In the same small bowl that has been wiped clean, heat the peanut butter and sugar-free maple syrup until peanut butter has melted. Add in remaining ingredients and stir to incorporate. Pour the caramel topping over the shortbread layer and place in the fridge for at least 4 hours or overnight.
- Melt the chocolate and coconut oil in the microwave for 30 seconds. Stir and if the chocolate has not fully melted, return it to the microwave for 15-second intervals until all the chocolate has melted. Pour the chocolate layer over the caramel layer and place in the fridge for 2 hours or longer.
- Slice into 8 bars.
Notes
- *if you do not use caramel collagen powder, you may want to add some caramel extract as well as some additional sweetener if your collagen powder is not sweetened.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 267
- Sugar: 2
- Fat: 19
- Carbohydrates: 12
- Fiber: 5
- Protein: 10
