12 Days of Christmas - Gooey Vegan Bars

12 Days of Christmas - Gooey Vegan Bars

Posted by Nicole Frain on Dec 12, 2019 in #recipes.

It's our 12 Days of Christmas celebration!

Chocolate, coconuts and nuts... What a great Christmas combo!

Here's a recipe all of your friends and family will love, even those who follow a plant-based diet!

These decadent vegan bars are rich and crunchy on the outside and creamy and nutty on the inside.

For those fortunate enough to win our Limited Edition Choc Coconut Earth Protein, pop a scoop of that in, otherwise improvise with our regular Chocolate Protein.



Ingredients 

For the coating:

  • 300g vegan dark chocolate
  • 4 tablespoons peanut or almond butter

For the coconut cashew layer:

  • 1 scoop (30g) Bulk Nutrients Earth Protein in Limited Edition Choc Coconut flavour
  • 2 cups (110g) flaked coconut
  • 1 cup (130g) roasted cashews
  • 1 cup (140g) medjool dates

For the caramel layer:

  • 1 can (400ml) coconut milk - full fat
  • 1/2 cup coconut sugar
  • 1/4 cup no added sugar maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla essence
  • 3/4 cup roasted, chopped peanuts

Directions

  1. Line an 8x8inch brownie tin with baking paper.
  2. To make the coating: Melt half the vegan chocolate, and stir in half of the nut butter.
  3. Pour mixture into the base of the lined tin and place in the freezer to set.
  4. To make the coconut/cashew layer: Place coconut and cashews in a food processor and blend to form small chunks.
  5. Add the dates and Earth Protein and process until the texture can be formed into a ball.
  6. Press the coconut/cashew mixture into the brownie tin on top of the chocolate base and set aside.
  7. To make the caramel layer: Place the coconut milk, sugar and maple into a pot.
  8. Bring to the boil and then turn down to simmer and cook for 10 minutes or until caramel coloured.
  9. Remove from the heat and allow to cool for 5 minutes before adding peanut pieces, coconut oil and vanilla. Stir well.
  10. Pour the caramel layer over the cashew/coconut layer and place in the fridge to set for one hour.
  11. To make the coating: Melt the remaining chocolate and stir in the remaining peanut butter.
  12. Pour over the set caramel layer and return to the fridge to set for one hour.
  13. Slice with a sharp, hot knife.
  14. Best stored in the fridge.

Nutritional Information

Per serve (115g) / Per 100g
Energy (kJ): 1480/1700 | Protein (g): 7.8/8.9 | Fat (g): 24.4/28.1 | Saturated Fat (g): 12.8/14.7 | Carbohydrates (g): 24.2/27.8 | Sugar (g): 20.7/23.8 | Sodium (mg): 80/92

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