The recipe name may be long, but it’s worth the read. These bars are decadent, but not too sweet and require no baking skills, whatsoever.
1 ½ cups oat flour (Pro Tip: use blender or food processor to grind standard oats into oat flour)
1 serving MOOLESS Vanilla Bean Cupcake
3-4 tbsp coconut oil (room temperature, not melted)
3 tbsp maple syrup
Dash of salt
Chocolate chips to your preference
1 1/2 cups dates
1-2 tbsp coconut oil
2 tbsp peanut butter
3-4 tbsp maple syrup
Dash of salt
½ cup chocolate chips
1 tbsp coconut oil
In a medium bowl, mix base ingredients in order
Flatten into a parchment paper-lined bread dish
Freeze 1-2 hours
In a food processor or high-powered blender, mix caramel ingredients in order until thick, smooth, and combined
Layer caramel on top of the base, and use a spatula to smooth
In a glass measuring cup, melt chocolate and coconut oil together and pour on top
Optional: top with flaked sea salt and/or crushed peanuts
Cut into pieces and store in an airtight container in the fridge
Pro tip: Start with less coconut oil or maple syrup and add more as needed.
In case you’re curious, here’s how much powder is in each serving. 10.5 grams of protein powder is approximately 1 tbsp.
For example, one serving of MOOLESS Vanilla Bean Cupcake is approx. 27 grams so it would be approx. 2.5 tbsp.