HIGH PROTEIN SALTED CARAMEL SHORTBREAD

These triple-layered bars of goodness are the perfect recipe for a weekend treat! Here’s what you need to make them:
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INGREDIENTS:
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For the base:
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80g hazelnuts
120g dates
2 tbsp peanut butter
2 tbsp cacao powder
Pinch of salt
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For the cookie dough filling:
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150g ground almonds
2 scoops of Vivo Life salted caramel perform
2 tbsp maple syrup
2 tbsp peanut butter
2 tbsp nut milk
1 handful chocolate chips
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For the chocolate frosting:
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3 tbsp coconut oil
3 tbsp peanut butter
3 tbsp maple syrup
2 tbsp cacao powder
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METHOD:
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1. To make your base, add the hazelnuts to your blender and blitz until they make a flour. Add the remaining base ingredients and then press the mixture into a square baking tin lined with greaseproof paper. Transfer to the freezer whilst you make step 2.
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2. To make the cookie dough, mix together the peanut butter, maple syrup and nut milk until smooth. Now stir in the dry ingredients until the mixture is well combined. Lastly add the chocolate chips and then spread the mixture in a thick, compact layer over the base. Return to the freezer as you make the final layer.
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3. To make the frosting, gently melt the coconut oil over a low heat in a saucepan. Add the remaining ingredients and stir well. Pour this on top of the middle layer and return to the freezer for an hour to set. Cut into slices and enjoy!