This one got us all good! By FAR one of the best recipes we have ever made here using Switch Nutrition's NEW WPI 95!
INGREDIENTS
SHORTBREAD BASE:
- 1 ½ cups Almond Flour
- 3 tbsp Coconut Oil
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- ¼ tsp Pink Salt
PB LAYER:
- 2 scoops WPI-95 Peanut Brittle
- 2/3 cup natural Peanut Butter
- 1/3 cup Maple Syrup
- ¼ cup Coconut Oil
- 1 tsp Vanilla Extract
- ¼ tsp Pink Salt
CHOCOLATE LAYER:
- 2/4 cup Choc Chips
- 1 tbsp Coconut Oil
METHOD:
- Preheat oven to 180 degrees and line a pan with baking paper.
- Add the Almond Flour, Coconut Oil, Maple Syrup, Vanilla Extract & Salt together. Mix together well with a fork and then press into the pan. Bake for 10 minutes. Allow to cool before moving onto next step.
- Add the Peanut Butter, WPI-95, Maple Syrup, Coconut Oil, Vanilla Extract and Sea Salt to a medium pot & place over medium-low heat for approx. 2 minutes, until the caramel starts to bubble slightly, stirring frequently. Then pour over the cooled layer in the pan.
- Place in the fridge for at least 30 minutes-1 hour to harden the peanut butter layer.
- Chocolate layer – Add the Chocolate Chips and Coconut Oil together and microwave in 30 second increments, stirring as you go.
- Then pour this chocolate over the caramel layer, ensure it is distributed evenly. Place in the fridge for at least 20 minutes.
- Once set, cut bars into swix-size bars! Enjoy!
Disclaimer: The above article is merely a guide and is in no way a recommendation or a treatment protocol for any health conditions or diseases. You should always consult with a qualified health care provider before changing your supplement, training or nutritional strategy. Supplementation should not be attempted by pregnant or breastfeeding women, anyone on prescription medication or children under the age of 15 unless advised by your qualified health care provider. The above article has been taken from www.switchnutrition.com.au
