Shortbread Crust

• 1 ½ cups almond flour
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup

Protein Caramel Layer

• ⅓ cup maple syrup
• 3 tbsp coconut oil, melted
• ½ cup peanut butter
• 1 tsp vanilla
• 1 scoop Salted Caramel Iron Vegan Sprouted Protein

Chocolate Layer

• 1 cup vegan chocolate chips
• 1 tbsp coconut oil, melted

1. Make the shortbread layer - line a bread loaf pan with parchment paper and set aside. In a medium size bowl, add almond flour, melted coconut oil and maple syrup. Combine with a spoon or knead with hands, then press into the bottom of the lined bread loaf pan. Freeze for 10 minutes.
2. Make caramel later - add maple syrup, coconut oil, peanut butter, vanilla, and Salted Caramel Sprouted Protein Powder to a small bowl. Mix until it forms into a smooth caramel. Remove the bread loaf pan from freezer and pour the caramel over the shortbread layer. Spread evenly and freeze again for 10 minutes, or until caramel is firm.
3. Make the chocolate layer - microwave chocolate chips and coconut oil in a small bowl until smooth and fully melted. Once caramel has set, pour the chocolate over the caramel layer. Tap pan on counter to get rid of any air bubbles and return to freezer for 5 minutes.
4. Remove from freezer and use parchment paper to lift out the bar from the dish. Slice with a sharp knife into 8 squares.
5. Store bars in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months. Enjoy!

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