20g (soy) protein powder(can be replaced with 30 g oat flour)
3tbspagave syrupor maple syrup
1tspvanilla extract
Caramel
115gagave syrupor maple syrup
3tbspsoy butter
140gpeanut butteror almond butter
1tspvanilla extract
Chocolate layer
150gdark chocolate
2tbspvegetable oil(optional)
pinchsalt
instructions
Protein Bottom
If you haven't done it already, soak the nuts for atleast 20 minutes.
Blend the nuts first. Once there are not big pieces of nuts left, add the rest of the ingredients and mix it well.
Take a 18x18cm baking tray, cover it with parchment paper and create a layer of the mixture for the bottom.
Caramel
Mix all the ingredients for the caramel in a sauce pan. Heat it up till the butter has melted. Once the butter has melted, keep it on the heat for 2 minutes. Keep on stirring in between.
Create a second layer in the baking tray by adding the caramel on top of the other mixture.
Chocolate Layer
Melt the chocolate together with the vegetable oil. Keep on stirring till it's fully melted.
Add the chocolate on top of the caramel layer and sprinkle salt on top.
Keep it in the fridge till the chocolate has hardened.
Tip: cut the pieces with a hot knife so the chocolate will not break.
notes
Vegan: use soy protein and soy butterSeasoning: add salt on top