Ingredients

For the Base:
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup vanilla protein
1/4 cup maple syrup
3 tbsp coconut oil

For the Caramel:
1/2 cup Mayver’s Fibre+ Peanut Butter
1/3 cup maple syrup
4 tbsp coconut oil

For the Top:
60g dark chocolate
1 tsp coconut oil

Method

1. Add base ingredients to a bowl and stir until combined into a wet sand-like consistency.
2. Add mixture into silicone muffins moulds and press down firmly. Set aside in the fridge.
3. Make caramel by adding peanut butter, syrup and oil and microwave for 30 seconds. Stir until smooth.
4. Pour caramel over bases and put back in the fridge to set.
5. Once set, melt dark chocolate with coconut oil and pour on top of caramel. Put back in the fridge to set.
6. Store in the fridge for 5-6 days. Can also be frozen and left in the fridge to soften before eating.

Thanks to the amazing @hannah.banana182 for this delicious recipe!