Protein twix bars (vegan, gluten-free & refined sugar-free)

Happy weekend! I am back with another delicious recipe for you!

These are my new favourite satisfying snacks! A truly decadent post-workout snack that you will enjoy after you’re done with all the hard work.

These delicious bars are made with coconut flour, almond flour, cashew butter, peanut butter, coconut oil, rice malt syrup and vanilla plant protein, with a silky smooth dark chocolate coating. Each bar contains 10 grams of protein. It’s vegan, gluten-free and refined sugar free.

We really enjoy these bars and I know you will enjoy them as much as we do. I’d love to know what you think of these protein twix bars! Tag me on instagram if you’re making them 🙂

Have a great day! xx kisses

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Protein twix bars (vegan, gluten-free & refined sugar-free)

A truly decadent post-workout snack that you will enjoy after you’re done with all the hard work. Each bar contain 10 grams of protein. It’s vegan, gluten-free and refined sugar free.

Servings 12 bars

Ingredients

Shortbread cookie base

• 3/4 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup + 2 tbsp lean vanilla protein @tropeaka
• 1/2 cup cashew butter @ceresorganics
• 1/2 cup rice malt syrup
• Pinch of salt

Caramel layer

• 1/2 cup coconut oil
• 1/2 cup smooth peanut butter
• 1/2 cup rice malt syrup

chocolate

• 200g intense dark chocolate @bennettonaturalfoods
• 1/2 cup coconut oil

Instructions

1. Prepare a 6x6 baking pan by lining it with parchment paper.

   
   

2. In a large mixing bowl, combine almond flour, coconut flour, protein powder, and mix well. Add the rice malt syrup, cashew butter and mix until a crumbly texture remains. If mixture is too crumbly, add more cashew butter until achieved. Transfer cookie base to the lined baking pan, press firmly and lace in the freezer until firm. 

3. In a medium bowl combine peanut butter, coconut oil, rice malt syrup and mix until completely smooth. Pour caramel mixture over the cookie base and place back in the freezer to set.

   
   

4. When the bars are firm, cut into 12 bars and place back in the freezer. Melt dark chocolate with coconut oil and start dipping each bar in the chocolate. 

5. To coat with chocolate, place the individual bar into a fork. Hold the fork over the chocolate bowl. Use a spoon to drizzle the chocolate over the top and gently tap the fork on the edge of the chocolate bowl to remove excess chocolate. Place in the freezer to set.

   
   

6. They keep perfectly in the fridge. Store in an airtight container for up to one week.