Makes 12
Prep time: 30 minutes
Setting time: 4 hours
Ingredients
Base
1 ½ cups gluten-free flour
½ cup almond meal
½ cup coconut sugar
1 scoop True Plant Protein in French Vanilla
½ cup vegan butter, cubed
Filling
2 cups Medjool dates
¼ cup almond butter
¼ cup tahini
1 scoop True Vegan85 in French Vanilla
2 Tbsp rice malt syrup
¼ tsp salt
Coating
200g dark chocolate
Method
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Line a medium-sized baking tray with baking paper and preheat the oven to 180 degrees Celsius
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Place all crust ingredients into a high-speed blender and blend until combined and the dough comes together
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Press the dough into the tray and bake for 10-15 minutes. Once cooked, allow cooling to room temperature
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To make the caramel; place dates, almond butter, tahini, protein powder, rice malt syrup, and salt into a high-speed blender and blend until a smooth paste forms
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Place caramel mixture onto shortbread base then put into the fridge to set for 4 hours
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Once set, cut into bars and place into the freezer for half an hour, melt the chocolate over a water-bath, then coat each bar in the chocolate and set in the fridge for half an hour
