These are seriously delicious, you won't believe how delicious they are until you try them. Each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers.

BASE:

• 1/2 cup almond meal
• 40g shredded coconut
• 60 g vegan chocolate protein 
• 2tbs maple or ricemalt syrup
• 1tbs coconut oil melted
• 2tbs almond milk (or more coconut oil)

CARAMEL:

• 1/3 cup almond butter
• 1-2 tbs of solid coconut oil melted
• 1/4 cup maple syrup
• Pinch of salt

CHOCOLATE:

• 100g block

BASE:

1. Mix ingredients together, to form a dough that sticks together when you press it, to make the base darker add in a tbs cacao powder. Press into a lined brownie or loaf tin and freeze.

CARAMEL:

1. In a bowl mix maple, almond butter and me ted coconut oil until smooth, 2 tbs coconut oil will create a richer caramel. Taste and adjust. Poor over base and return to the freezer.

CHOC ICING:

1. I used salted caramel vegan protein powder Kiyomee Blends & Melt choc, add a tsp of Coconut oil if needed. Use a silicone spatula to help spread choc over caramel. Refrigerate to set choc before slicing. Best kept in the fridge for a gooey caramel.

 

Created by @lisa_radler_health_journey_  ( on instagram ) exclusively for Kiyomee Blends ®