For the Base Layer
- 1 ½ cups almond flour
- ½ cup vanilla protein powder
- ¼ cup coconut oil, melted
- ⅓ cup almond butter
- 2 tbsp pure maple syrup
- 2 tsp Madagascar Bourbon Pure Vanilla Bean Paste
- ¾ tsp cinnamon
- ¼ tsp sea salt
For the Middle Layer
- 10 pitted Medjool dates
- ¼ cup almond butter
- 1 tbsp pure maple syrup
- 3 tsp vanilla bean paste
- ¼ tsp sea salt
- 2-3 tbsp milk (add more if necessary to reach desired texture of smoothness)
For the Chocolate Topping Layer
- ½ cup dark chocolate, melted
- 1 tsp coconut oil
Directions
Base Layer
- In a large mixing bowl, combine the almond flour, protein powder, coconut flour, cinnamon, and sea salt.
Pour in the melted coconut oil, almond butter, maple syrup, and vanilla extract, then mix until a soft dough comes together.
- Line an 8×8-inch pan (or a similar size) with parchment paper and press the dough evenly into the bottom. Place the pan in the freezer while you prepare the next layer.
Middle Layer
- In a food processor, blend the dates, maple syrup, almond butter, vanilla, and sea salt until combined.
- Slowly add almond milk as needed until the mixture becomes smooth and thick.
- Spread this evenly over the chilled base layer.
Chocolate Topping Layer
- Melt the chocolate and coconut oil together in a small bowl in the microwave in 20-second intervals, stirring between each round until smooth.
- Pour the melted chocolate over the date layer, then gently tilt the pan to spread it evenly across the surface.
- Transfer the pan back to the freezer and let it set for 2–4 hours, or until firm.
- Once set, remove from the freezer, sprinkle with flaky sea salt, and cut into bars.
Notes
Store in an airtight container in the refrigerator for a softer texture or in the freezer for a firmer bite.
Recipe by @balancebybrookerdn
For the Base Layer
- 1 ½ cups almond flour
- ½ cup vanilla protein powder
- ¼ cup coconut oil, melted
- ⅓ cup almond butter
- 2 tbsp pure maple syrup
- 2 tsp Madagascar Bourbon Pure Vanilla Bean Paste
- ¾ tsp cinnamon
- ¼ tsp sea salt
For the Middle Layer
- 10 pitted Medjool dates
- ¼ cup almond butter
- 1 tbsp pure maple syrup
- 3 tsp vanilla bean paste
- ¼ tsp sea salt
- 2-3 tbsp milk (add more if necessary to reach desired texture of smoothness)
For the Chocolate Topping Layer
- ½ cup dark chocolate, melted
- 1 tsp coconut oil
Directions
Base Layer
- In a large mixing bowl, combine the almond flour, protein powder, coconut flour, cinnamon, and sea salt.
Pour in the melted coconut oil, almond butter, maple syrup, and vanilla extract, then mix until a soft dough comes together.
- Line an 8×8-inch pan (or a similar size) with parchment paper and press the dough evenly into the bottom. Place the pan in the freezer while you prepare the next layer.
Middle Layer
- In a food processor, blend the dates, maple syrup, almond butter, vanilla, and sea salt until combined.
- Slowly add almond milk as needed until the mixture becomes smooth and thick.
- Spread this evenly over the chilled base layer.
Chocolate Topping Layer
- Melt the chocolate and coconut oil together in a small bowl in the microwave in 20-second intervals, stirring between each round until smooth.
- Pour the melted chocolate over the date layer, then gently tilt the pan to spread it evenly across the surface.
- Transfer the pan back to the freezer and let it set for 2–4 hours, or until firm.
- Once set, remove from the freezer, sprinkle with flaky sea salt, and cut into bars.
Notes
Store in an airtight container in the refrigerator for a softer texture or in the freezer for a firmer bite.
Recipe by @balancebybrookerdn
