Looking for a no-bake, quick and sweet, protien-packed treat?
That was a tongue twister.
This one’s for you.
Use code PEPIEATS for 10% off any full-priced Mitchells product
Prep: 10 minutes · Total: 2 hours · Makes: 12 bars · Protein: 12g each
Ingredients
- 1 cup oat flour
- 1 serving Mitchells Chocolate Protein Powder (for base)
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 cup Fix & Fogg Everything Peanut Butter
- ½–1 ripe banana, mashed
- 1 serving Mitchells Chocolate Protein Powder (for caramel)
- 3 tbsp melted coconut oil
- ⅓ cup coconut milk (or ½ cup coconut cream)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 120 g Whittaker’s 70% Dark Chocolate
- 1 tbsp coconut oil
Instructions
- Line a square or rectangular baking tin with baking paper.
- In a bowl, mix oat flour, chocolate protein powder, melted coconut oil, and maple syrup until a sticky dough forms.
- Press the mixture firmly and evenly into the lined tin.
- Place in the fridge while preparing the caramel.
- In a small saucepan over low heat, combine peanut butter, mashed banana, banana protein powder, melted coconut oil, coconut milk (or cream), maple syrup, and vanilla.
- Stir continuously until smooth and slightly thickened (about 3–5 minutes).
- Pour the caramel evenly over the chilled base.
- Freeze for 1 hour to set.
- Melt dark chocolate with 1 tbsp coconut oil over a double boiler or in 20-second microwave bursts, stirring each time.
- Pour the melted chocolate over the set caramel layer and spread evenly with a spatula.
- Place in the fridge for 1 hour to fully set.
- Remove from the tin using the baking paper and slice into 12 even pieces.
- Store in the fridge until serving.
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