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Vegan Peanut Butter Chocolate Slice

Vegan Peanut Butter Chocolate Slice

Vicky Coates

Vegan Peanut Butter Protein Slice… oooshhh this is a snack you need in your life! Think gooey peanut butter with a crispy caramel base topped with melted chocolate. These slices are gluten free, vegan and high in protein.

I feel like its actually been a little while since I’ve added a chocolatey based snack to the blog, I’ve been too busy loving donuts and Biscoff! But here it is in all its glory and I promise you its a good one.

In each slice you’ll find a puffed rice layer with added sultanas and pumpkin seeds mixed with a bit of protein, peanut butter and maple syrup. Theres then a peanut butter layer and finally you have a chocolate layer. It may sound a bit complicated but I promise you its not and it is worth the extra time it’ll take to get the end result.

These bars are great if you’re after a snack which is high in healthy fats and lower in carbs as each slice contains 10g fat and only 6g carbs.

See Also

I’d love to see your pictures if you make them so don’t forget to tag me on Instagram….. cleanleanbakes

Heres the recipe..

Vegan Caramel Protein Slice
Author: 
Prep time: 
Total time: 
Serves: 12
 
Vegan Caramel Protein Slice... oooshhh this is a snack you need in your life! Think gooey peanut butter with a crispy caramel base topped with melted chocolate. These slices are gluten free, vegan and high in protein.
Ingredients
  • BASE LAYER
  • 100g drippy natural peanut butter
  • 100g brown ricemalt syrup
  • 50g milk chocolate or melted coconut oil
  • ½ a scoop protein (I used caramel flavour)
  • 100 g of rice puffs /crisps
  • 2 Tbsp Pumpkin Seeds (optional)
  • 2 Tbsp Sultanas or raisins (optional)
  • PEANUT BUTTER LAYER
  • 30g Powdered Peanut Butter
  • 3 Tbsp Maple Syrup
  • 3 Tbsp Water
  • TOPPING
  • 50g Chocolate
  • Tsp Coconut Oil
Instructions
  1. In a large bowl place peanut butter, 50g chocolate or coconut oil & ricemalt syrup, melt for 30 seconds in the microwave followed by 15 second increments until melted & well combined.
  2. Mix together in another bowl the rice puffs, protein pumpkin seeds and raisins if using
  3. Mix the puff mixture into the peanut butter syrup until combined and press into a lined tin.
  4. Mix your peanut butter layer ingredients until smooth together or until you have a thickish paste , spread over your base and refrigerate for ½-1 hr.
  5. Melt your chocolate with coconut oil and than pour over the peanut butter layer, refrigerate again for around 2 hours until slicing. I find it best when left in the fridge over night to firmly set.
Nutrition Information
Serving size: 1 Calories: 145 Fat: 10g Carbohydrates: 6g Protein: 6g

Enjoy x

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