Peanut Caramel Protein Slice
For the base;
1/2c oats – quick oats or quinoa oats
1tbsp agave syrup
1tbsp melted coconut oil
1/2 scoop bulk nutrients Vanilla WPI
I use quinoa oats so they are already a fine consistency, if using whole oats whizz in the blender first for about 5-7 pulses to loosen them up a bit. Combine all the ingredients in bowl or blender and once combined press into the base of a lined small loaf pan. Place in the fridge till needed again.
For the filling;
1/2c (130g) natural crunchy peanut butter
20g coconut oil melted
50g sugar-free maple syrup
1/3c (30g) crushed peanuts or other nut
Combine all the ingredients in a bowl except the crushed peanuts/nuts. Pour this over your base layer and even out – I find this easiest by using the back of a spoon run under hot water. Now sprinkle your crushed nuts over top of this and push lightly into the topping. Place back in fridge till needed.
For the topping
70g no added sugar chocolate
1 scoop chocolate Whey Protein – I use Bulk Nutrients WPI
2tsp coconut oil
melt your chocolate and oil together and stir until smooth. Gradually add your protein powder into the mix and whisk in to remove any lumps. Once all added, pour over your peanut layer and shake lightly to smooth out. Place in the fridge for min 1 hr to set. Slice with a hot knife once ready – makes 15 squares.
Note: Feedback has informed me that the topping may seem grainy. this is due tot he addition of protein to the chocoalte. If you want to avoid this, try adding the protein (vanilla or chocolate or even peanut butter if you have it!) to the filling instead then just make a smooth chocolate topping as per the recipe!