Vegan Salted Caramel Coffee Protein Bars
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 @myproteinuk maple 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 sauce ingredients in a pan, bring to a boil over medium-high heat, reduce to simmer and stir until it thickens.
Meanwhile, blend together all the crust ingredients and layer 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 caramel sauce to the top of the coffee layer and place back in the freezer to set before slicing.
