Unicorn Coconut Caramel Protein Bars
Ingredients
Base
- 1/3 cup pitted dates (soaked in hot water for 10 min)
- 1/3 cup almonds
- 1/3 cup rolled oats
- 1 scoop (20g) vanilla protein powder
- 1 tbsp coconut oil
- 1 tbsp refrigerated coconut cream
Second layer
- 3 cups natural brown puffed rice
- 1/2 cup full fat refrigerated coconut cream
- 3 tbsp coconut oil
- 1 1/2 tbsp maple syrup
- 1/3 cup shredded coconut
- 1 tsp blue spirulina
Third layer
- 3/4 cup chickpeas (drained and washed)
- 2 medjool dates (pits removed)
- 1 tbsp natural stevia
- pinch of salt
- 1/2 cup refrigerated coconut cream
- 1 tsp pink pitaya
Topping
- 1 bar sugar-free vegan dark chocolate
Preparation
Line a medium baking pan with baking paper and set aside.
In a high speed blender, combine all base ingredients and blend until a dough-like consistency is formed.
Spread base into lined baking tray and freeze for 10 minutes.
Meanwhile, in a large mixing bowl combine all second layer ingredients apart from blue spirulina. Use fingertips to help combine if needed. Add blue spirulina and mix thoroughly to evenly distribute the color.
Take out base from freezer, spread the rice puff mixture over the base, and place back in freezer.
Meanwhile, create the final layer by combining all third layer ingredients in a high speed blender and blending until combined, thick, and smooth. Pour on top of the rice puff mixture in the baking pan and freeze for another 10 to 20 minutes or until set.
Cut into 16 to 18 equally sized slices and top with melted sugar-free vegan chocolate.
Enjoy and keep in the fridge or freezer.
