Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder
- 2 Tbsp Cacao Powder Raw
- 2 Tbsp Pure Maple Syrup
Caramel filling
- 1/3 cup Cashew Butter Or peanut butter
- 1 Tbsp Coconut Oil Melted
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Collagen *
Coating
- 1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia - Pascha Chocolate Co.
- 1/2 Tbsp Coconut Oil
Instructions
- If your dates aren't soft soak them in hot water for 5 minutes, then drain and pat dry
- Process brownie ingredients together until dough like
- Press into 9x5 loaf tin lined with parchment paper
- Set in the fridge
- Whisk caramel ingredients together until smooth
- Pour overtop brownie base and evenly spread
- Place in the freezer 45min+
- Slice into 6 long bars, or 12 squares
- Melt chocolate in 30 second intervals until smooth
- Either dip bars into the chocolate, allowing excess to drip off, then place on parchment paper, or simply drizzle chocolate overtop if you don't want the whole thing coated
- Place back in the fridge for 10min until chocolate if firm, then enjoy!
Notes
Can sub chocolate protein for more cocoa powder can omit the collagen. It just adds to the gooey ness of the caramel oat flour will probably work well in place in almond flour.