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    Recipe by Bailey Campbell

    Forward by Iron Vegan

    Salty, sweet, and chocolatey, these are the ultimate shortbread cookie treat. First, we’ve got soft, shortbread crust. On top, a protein-rich caramel layer. Topped off with a layer of creamy chocolate. With 3 delicious layers, what’s not to love?

    Baking with Sprouted Protein has never been tastier - it's smooth, delicious flavour and creamy texture is perfect for this recipe. The middle caramel layer is enhanced with Salted Caramel Sprouted Protein for an extra boost of protein. Combined with peanut butter, it’s the perfect protein pairing.

    These bars are so good, they’re the perfect treat any time of day (yes – you can even have one for breakfast).

    Clock Icon
    Prep Time:

    20 mins

    Cook time:

    30 mins

    Servings Icon
    Serves:

    8 bars



            By: 

    Bailey Campbell

    Ingredients

    Shortbread Crust

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

    Protein Caramel Layer

    Chocolate Layer

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

    Directions

    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!

     

    Instagram Handle@basicswithbails