- 1/4 cup (60 g) Unsweetened applesauce
- 1/4 cup (60 g) Unsweetened vanilla almond milk
- 1/2 tbsp (11 g) Honey
- 1/2 tsp (2.5 g) Vanilla extract
- 1/2 tsp (2.5 g) Almond extract
- 1/4 tsp (1.5 g) Salt
- 2 scoop (60 g) Casein protein powder, unflavored
CARAMEL LAYER
- 1/2 15.5oz can (127 g) Chickpeas, drained and rinsed
- 2 tbsp (32 g) Almond butter
- 1 medium (110 g) Banana, overripe
- 1 scoop (30 g) Whey protein powder, unflavored
- 1/2 tsp (2.5 g) Liquid monk fruit
- 1/2 tsp (2.5 g) Almond extract
- 1/8 tsp (0.75 g) Salt
CHOCOLATE LAYER
- 3 1/2 tbsp (48 g) Extra virgin coconut oil
- 1/2 cup (40 g) Cocoa powder
- 1/2 tbsp (10 g) Honey
- 1/2 tsp (2.5 g) Liquid monk fruit
- 1/2 tsp (2.5 g) Almond extract
- Small pinch (0.15 g) Salt
2. Combine the filling ingredients (chickpeas, almond butter, banana, whey, almond extract, salt, and liquid monk fruit/stevia) together in a food processor
3. Blend until smooth, and spread on top of the base layer. Again, freeze to harden
4. In a small bowl, melt the coconut oil. Stir in the rest of the chocolate ingredients (cocoa, honey, liquid monk fruit/stevia, almond extract, and salt). Spread on top of the filling. Chill to harden
5. Slice and serve. Flash freeze on a cookie sheet, then store in an airtight bag in the freezer
1 bar
Calories: 122
Protein: 8 g
(16 %)
Fat: 7 g
(8 %)
Carbs: 9 g
(3 %)
Fiber: 3 g
(9 %)