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Just in time for the festive season! Our very own PT Martina Cullinane is studying her Masters in Nutrition and has refined a special recipe to create a healthier everyday lunch box treat. Let us know if you give them a go!
Makes 16 bars | Prep 15 minutes | Set time about 80 minutes
Base
- 220 g almond flour
- 45 ml coconut oil, melted
- 40 ml maple syrup
- 5 ml vanilla essence
- Peanut butter caramel
- 130 g smooth peanut butter
- 60 ml maple syrup
- 30 ml coconut oil, melted
- 5 ml vanilla essence
- Chocolate topping
- 150 g Whittaker's Dark Ghana chocolate
- 10 ml coconut oil
Method
- Line a 20 cm square tin with baking paper.
- Mix the almond flour, coconut oil, maple syrup and vanilla into a dough that holds together when squeezed. Press it firmly and evenly into the tin.
- Freeze for 20 minutes until firm.
- Whisk the peanut butter, maple syrup, coconut oil and vanilla until smooth and glossy. Spread over the base.
- Freeze for 30 minutes until the caramel is firm to the touch.
- Melt the chocolate with the coconut oil in 20-second bursts in the microwave, stirring between each.
- Pour the chocolate over the caramel, spread it evenly, and refrigerate for 30 minutes until set.
- Run a sharp knife under hot water, dry it, and cut into 16 bars.
Tips
- There is approx 235 kcal and 5 g protein per bar. Cut into 20 smaller bars for around 190 kcal each.
- Store in the fridge for up to a week, or freeze for up to 3 months.
- Let them sit at room temperature for 5 minutes before eating so the chocolate doesn't crack.