I was recently set a challenge by Ninja Kitchen & Motion Nutrition to create a delicious recipe using the new Motion Nutrition Vegan Peanut Protein Powder.
I didn’t want to just create a protein shake or a smoothie so I incorporated the powder into the base for these delicious Salted Caramel Bars.
Salted Caramel Bars
- Almond ‘Biscuit’ Layer
- 170g Ground Almonds
- 70g Macadamia Nuts
- 40g Pecans, plus additional for topping
- 3 tbsp Agave Nectar
- 3 tbsp Coconut Oil
- 1 tbsp Peanut Butter
- 1 scoop Motion Nutrition Peanut Protein Powder
- Pinch Himalayan Salt
- Salted Date Caramel Layer
- 340g Pitted Medjool Dates
- 2 tbsp Coconut Oil
- 240ml Almond Milk
- 120ml Filtered Water
- 1 tsp Vanilla Bean Paste
- 1/4 tsp Himalayan Salt
- 'Chocolate' Coating
- 5 tbsp Coconut Oil, melted
- 4 tbsp Organic Cacao Powder
- 2 tbsp Agave Nectar
Line a square loose bottom baking tray with greaseproof paper. My tray was 20cm/8”.
In a blender, add all of the base ingredients except the ground almonds. Blitz the mix until the nuts & coconut are fine. Add the ground almonds then pulse until fully incorporated. The mix should be sticky.
Press the almond mix into the base of the baking tray making sure it’s an even layer all over.
Pop the tray into the freezer then get on with the salted caramel layer.
In a blender cup add all the ingredients and blend until as smooth as possible. Remove the tray from the freezer & spread the caramel layer over the top evenly.
Pop the tray back into the freezer to set for around 2 hours.
After the 2 hours, remove the tray from the freezer. Carefully remove the bar from the tin then cut it into around 14 bars. I run my knife under hot water between each cut. Add a couple pecan nuts to the top of each bar.
Pop the bars onto a tray and back into the freezer whilst you make the chocolate coating.
Mix together the chocolate coating ingredients until smooth in a small mixing ball.
Coat the bars in the chocolate mixture. Then place in the freezer to chill until set. Serve from the freezer.