Makes 12

Ingredients

Base

1 ½ cups gluten-free flour
½ cup almond meal
½ cup coconut sugar
1 scoop True Protein Vegan85 French Vanilla Protein Powder
½ cup vegan butter, cubed

Filling

2 cups Medjool dates
¼ cup almond butter
¼ cup tahini
1 scoop True Protein Vegan85 French Vanilla Protein Powder  
2 Tbsp rice malt syrup
¼ tsp salt

Coating

200g dark chocolate

Method

1. Line a medium-sized baking tray with baking paper and preheat the oven to 180 degrees Celsius

2. Place all crust ingredients into a high-speed blender and blend until combined and the dough comes together

3. Press the dough into the tray and bake for 10-15 minutes. Once cooked, allow cooling to room temperature

4. 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

5. Place caramel mixture onto shortbread base then put into the fridge to set for 4 hours

6. 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