Makes 12

Ingredients:

Base Layer

90g almond meal
20g Salted Caramel Bondi Protein powder
40g desiccated coconut
90ml coconut oil, melted
80g pitted Medjool dates (about 4-5 pieces)

Middle Layer

120g cashew or almond butter
40g Salted Caramel Bondi Protein powder
40ml oat milk (or substitute for any nut milk)
1 ¼ cup pitted Medjool dates
1 tsp vanilla paste
Pinch of salt

Top Layer

90ml coconut oil
⅓ cup cocoa powder
1 tsp vanilla paste
40ml maple syrup

Method:

  1. Line an 8×8 inch baking tin with baking paper. Set aside.
  2. Add the almond meal, protein powder, desiccated coconut, coconut oil and dates into a food processor and blitz until well combined. The mixture should feel a bit tacky.
  3. Spread the mixture evenly into the prepared baking tin and place it in the freezer to harden for 1 hour.
  4. To make the middle layer, place all the ingredients into a food processor and blend until smooth. Remove the baking tin from the freezer and pour in the mixture for the middle layer over the top. Spread evenly using a spatula or the back of a spoon. Place it back in the freezer to harden for another 45 mins – 1 hour.
  5. To make the top layer, melt all the ingredients into a saucepan and allow to cool slightly before pouring over the middle layer.
  6. Place it back in the freezer to set. This should take 2 hours. Remove from the freezer and slice into bars as you wish.