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Vegan Salted Caramel Coffee Protein Bars

Name: Vegan Salted Caramel Coffee Protein Bars
Ingredients: 150ml (1/2 cup) canned coconut milk (the thick part); 2 Tbsp @natvialiving sugar (or coconut sugar); 1/2 tsp sea salt; 1 tsp vanilla extract; 40g (1 cup) @paleofoodsco Granola; 50g (3/4 cup) Oats; 2 tbsp @skinnyfoodco butterscotch syrup (or maple syrup or liquid sweetener of choice); 1/2 tsp cinnamon; 70g (1 Cup) soaked cashews; 30g (1/4 cup) coconut milk from can; Scoop of @nuzest_europe Coffee and coconut Flavour Protein (or flavouring of your choice); Optional: 1/4 cup of Cold Brew Coffee

Freezer-friendlyVeganVegetarianCakeDessertsNo Bake DessertsGluten FreeHealthyHealthy snacksCoffee TimeSnackDairy-freeGluten-freeHalalBlender

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Vicky〰 Health Food Blogger

248 recipes

Ingredients

Salted caramel sauce

150ml (1/2 cup) canned coconut milk (the thick part)
2 Tbsp @natvialiving sugar (or coconut sugar)
1/2 tsp sea salt
1 tsp vanilla extract

Crust

40g (1 cup) @paleofoodsco Granola
50g (3/4 cup) Oats
2 tbsp @skinnyfoodco butterscotch syrup (or maple syrup or liquid sweetener of choice)
1/2 tsp cinnamon

Coffee layer

70g (1 Cup) soaked cashews
30g (1/4 cup) coconut milk from can
Scoop of @nuzest_europe Coffee and coconut Flavour Protein (or flavouring of your choice)
Optional: 1/4 cup of Cold Brew Coffee

Preparation

Combine all the ingredients for the syrup in a pan, bring to a boil over medium-high heat, reduce to simmer and stir until it thickens.
Meanwhile, make the base layer by blending together all the ingredients and layering in a lined baking tin.
Blend together the ingredients for the coffee layer and pour over the base, then place in the freezer for around 10 minutes until beginning to firm.
Add the cooled syrup to the top of the coffee layer and place back in the freezer to set before slicing.

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