Chocolate Covered Gingerbread Caramel Protein Bars
I know I mentioned this last week.. but there was no transition for me within the seasons. We went straight from summer to helloooo fall/winter! I couldn’t wait to get on the pumpkin train, but even more surprising, is how many gingerbread inspired treats i’ve been whipping up! I just can’t stop.. which is quite bizarre as Ive never been the biggest gingerbread fan. What about you guys? What’s your favorite fall/winter flavor BESIDES pumpkin!? (Ha, going to make ya have to think on that one!)
These are so easy, so gooey, so addicting, and you definitely need them in your life for a healthy high-protein treat on hand! All you need:
Ingredients:
1/2 cup protein powder (I used Macr0 Mike Snickerdoodle)
1/2 cup coconut flour
1/4 cup maple syrup
1/4 cup melted coconut oil
For the filling:
1 cup gooey dates
1 tbsp molasses (or can sub maple syrup)
1/2 tsp ginger
1/8 tsp nutmeg
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup cashew butter (can sub other nut butter)
1 tsp vanilla
Almond milk as needed
Chocolate:
favorite chocolate bar
1 tbsp coconut oil
How to:
Combine all crust ingredients together until a dough forms. Press into the bottom of prepared pan.
To make the caramel, combine everything in a food processor until completely smooth and caramel-like. Add a little almond milk at a time until you reach the perfect consistency. Pour the caramel evenly over the protein bottom.
Melt the chocolate and coconut oil together until completely smooth. Pour over the caramel layer.
Place in the freezer until set, remove, and cut into slices! Enjoy!