Nutty Caramel Brownies

For the brownie:

• 1/2 cup almond butter
• 1 can unsalted chickpeas - drained and rinsed
• 1/3 cup maple syrup or honey
• 2 tablespoons extra virgin olive oil
• 2 teaspoons vanilla essence
• 1/4 cup almond meal
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup cocoa powder
• Pinch of salt
• 1/2 teaspoon ground coffee - this brings out the chocolate flavour

For the caramel layer:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Salted Caramel flavour
• 1/2 cup dates - soaked in hot water
• 1/4 cup peanut butter
• 2 tablespoons honey or rice malt syrup
• 1 tablespoon coconut oil

For the chocolate layer:

• 1/2 cup dark chocolate - melted

To make the brownie:

1. Step 1: Preheat oven to 180 degrees and line a brownie tin with baking paper.
2. Step 2: Place all wet ingredients into food processor and blend until completely smooth (*This is important to make sure you get a good texture, it’s worth the extra mess I promise!).
3. Step 3: Transfer into a mixing bowl and stir all remaining ingredients through.
4. Step 4: Pour into prepared pan.
5. Step 5: Bake for roughly 25-30 minutes.

To make the caramel layer:

1. Step 1: Place all wet ingredients into food processor and blend until smooth (may need a splash of water).
2. Step 2: Mix through protein powder.
3. Step 3: Set aside until brownies have cooled.
4. Step 4: Once cooled pour caramel over brownie.

To make the chocolate layer:

1. Step 1: Melt dark chocolate and pour over caramel layer.
2. Step 2: Place into fridge or freezer to set.
3. Step 3: Cut into squares and store in the freezer.