Base:

• 20 g coconut flour
• 20 g oat flour (I just grind up oats)
• 30 g @happywayau vanilla pea protein powder
• 30 g honey (or a vegan sticky sweetener of choice e.g. agave)
• 30 g nut butter
• 30 ml unsweetened almond milk
• 1 tsp cinnamon

Caramel Center:

• 50 ml almond milk 
• 30 g honey (or sticky sweetener of choice)
• 50 g nut butter
• 10 g @happywayau salted caramel whey protein (Don't have this flavour? Use a vanilla flavour and a dash of naturally granulated sweetener instead!)
• Pinch of salt

Chocolate Topping:

• 30 g dark chocolate, melted until smooth
• 20 g @happywayau chocolate pea protein powder
• 10 ml coconut oil
• 60 ml almond milk
• Pinch of salt

1. Preheat oven to 180 degrees Celsius, fan-forced.
2. For the base: In a mixing bowl, combine coconut and oat flour, vanilla pea protein and cinnamon, and stir to combine. Add in the almond milk, nut butter, honey and continue stirring till you form a ‘dough’.
3. Mould the dough with your hands, and press it into the base of a small lined loaf/brownie tray. Bake in the oven for 10 minutes, or until golden.
4. For the caramel centre: Mix ingredients together in a small bowl until combined. Heat in intervals of 1 minute (I just used a microwave, but a saucepan would work too!), stirring each interval, and continuing to do so until it becomes caramelised. Spread evenly across your dough until covered.
5. For the chocolate topping: Mix together your melted dark chocolate, coconut oil, almond milk and protein powder until combined. Pour over the caramel layer until completely covered, and set the tray in the freezer/fridge to set for at least 5 hours.
6. Once set (try and be patient and make sure it's set completely!), slice into 12 even pieces and enjoy!

Serving Information:

✔  Serves: 12
✔  Macros per slice: 140 calories, 8F/10C/7P

@betterbeingsteph x @happywayau