Crunchy Caramel Bites
Crunchy Caramel Bites
Ingredients
For the Base
- 1/2 cup almond flour
- 2 tablespoons vanilla protein powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
For the Caramel Crisp Layer
- 1/2 cup peanut butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 cup protein crisps
For the Chocolate Coating
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
- as needed sea salt, for sprinkling (optional)
Instructions
- 1
In a medium mixing bowl, combine the almond flour, vanilla protein powder, 3 tablespoons of maple syrup, and 2 tablespoons of melted coconut oil. Mix thoroughly until a dough-like consistency is formed.
⏱️ 5 min
- 2
Press the prepared dough mixture evenly into the bottom of a silicone loaf tin, ensuring it forms a compact and flat base.
⏱️ 3 min
- 3
In a separate bowl, combine the peanut butter, the remaining 3 tablespoons of maple syrup, and the remaining 2 tablespoons of melted coconut oil. Stir until the mixture is smooth and well combined.
⏱️ 4 min
- 4
Gently fold the protein crisps into the smooth peanut butter mixture until they are evenly distributed.
⏱️ 2 min
- 5
Pour the crisp mixture over the base layer in the silicone loaf tin. Spread it evenly to create the top caramel crisp layer.
⏱️ 2 min
- 6
Place the silicone loaf tin in the freezer and allow it to set for 3 to 4 hours, or until completely firm.
⏱️ 240 min
- 7
Once fully set, carefully remove the loaf from the silicone tin. Using a sharp knife, slice the loaf into individual bite-sized pieces.
⏱️ 3 min
- 8
In a microwave-safe bowl, combine the chopped dark chocolate and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 3 min
- 9
Dip each sliced crunchy caramel bite into the melted dark chocolate, ensuring it is fully coated. If desired, sprinkle a pinch of sea salt on top of the chocolate coating before it sets.
⏱️ 3 min
- 10
Place the chocolate-coated bites on a parchment-lined tray and refrigerate until the chocolate has set. Store the finished crunchy caramel bites in an airtight container in the fridge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Caramel Bites
For the Base
- 1/2 cup almond flour
- 2 tablespoons vanilla protein powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
For the Caramel Crisp Layer
- 1/2 cup peanut butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 cup protein crisps
For the Chocolate Coating
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
- as needed sea salt, for sprinkling (optional)
Instructions
- 1
In a medium mixing bowl, combine the almond flour, vanilla protein powder, 3 tablespoons of maple syrup, and 2 tablespoons of melted coconut oil. Mix thoroughly until a dough-like consistency is formed.
⏱️ 5 min - 2
Press the prepared dough mixture evenly into the bottom of a silicone loaf tin, ensuring it forms a compact and flat base.
⏱️ 3 min - 3
In a separate bowl, combine the peanut butter, the remaining 3 tablespoons of maple syrup, and the remaining 2 tablespoons of melted coconut oil. Stir until the mixture is smooth and well combined.
⏱️ 4 min - 4
Gently fold the protein crisps into the smooth peanut butter mixture until they are evenly distributed.
⏱️ 2 min - 5
Pour the crisp mixture over the base layer in the silicone loaf tin. Spread it evenly to create the top caramel crisp layer.
⏱️ 2 min - 6
Place the silicone loaf tin in the freezer and allow it to set for 3 to 4 hours, or until completely firm.
⏱️ 240 min - 7
Once fully set, carefully remove the loaf from the silicone tin. Using a sharp knife, slice the loaf into individual bite-sized pieces.
⏱️ 3 min - 8
In a microwave-safe bowl, combine the chopped dark chocolate and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 3 min - 9
Dip each sliced crunchy caramel bite into the melted dark chocolate, ensuring it is fully coated. If desired, sprinkle a pinch of sea salt on top of the chocolate coating before it sets.
⏱️ 3 min - 10
Place the chocolate-coated bites on a parchment-lined tray and refrigerate until the chocolate has set. Store the finished crunchy caramel bites in an airtight container in the fridge.
⏱️ 5 min