If you LOOOOVE tasty treats with HOT macros then you are going to love this post!
I am super excited to feature the below post on my blog from the fabulous Cakes, Weights and Protein shakes.
She always comes up with amazing tasty bakes, I can’t help but make them! Considering they always fit in with macros too 😀
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I had been dying to get my hands on Pip and Nut‘s coconut almond butter for ages. I am in love with their almond butter and really wanted to try out a recipe using one of their flavoured nut butters. Thankfully Holland & Barrett have also now started stocking the flavours so I raced down there to grab a jar. My boyfriend told me he wanted me to make something with a bit of crunch to it as I haven’t in a while (fair comment). The obvious place to start was to try a variation on my Protein Millionaires Shortbread. So here it is, in all its delicious glory.
My recipe makes 6, but I do have a very small tin I could bake them in, if you don’t have such a small tin maybe double the recipe up and make 12.
For the shortbread
- 10g Gluten free oats (normal oats would be fine too)
- 10g Pea protein powder
- 15g Coconut flour
- 1tbsp Coconut sugar
- 40g Ground almonds
- 45g Pip & Nut Coconut almond butter
- 25g Agave nectar
- 1 tbsp Coconut oil
For the caramel
- 1/2 tbsp Almond butter
- 1 tbsp Vanilla whey protein (I use The Protein works vanilla creme)
- 1 tbsp Chocolate whey protein (I use The Protein works Chocolate silk)
- 2 tbsp The Protein Works zero syrups maple syrup
For the chocolate topping
- 25g Dark chocolate
- 1/2 tbsp coconut oil
- 2 tsp Chocolate whey protein (I use The Protein works chocolate silk)
- Desiccated coconut to top
- Preheat the oven to 180 degrees/gas mark 4 and line a small dish with baking paper.
- Start by using a blender to grind down your oats to a fine flour, and mix all of the shortbread ingredients together in a bowl. If it will not combine you can add a drop or two of water but you want it to be a very crumbly dough that just about forms a ball.
- Press the dough into the bottom of your square tin, ensuring it is pushed right into the edges and is as even as possible.
- Prick the shortbread gently all over with a fork.
- Bake in the oven for approx. 10 minutes and remove as it starts to brown.
- Leave the shortbread to cool for at least 30 minutes in the tin, it will continue to harden out of the oven so this time is very important.
- Once cooled make up your caramel by mixing all the caramel ingredients together. Create a thick caramel texture and the spread evenly onto the biscuit.
- Melt the dark chocolate together with the coconut oil in the microwave checking and stirring it every ten seconds to ensure it does not burn.
- Add the protein powder to the chocolate mixture, and spread carefully on top of the caramel.
- Allow to chill for minimum 1 hour before slicing into 6 slices and enjoying!
MACROS (per slice): 190kcal/ 14g Fat/ 10g Carbs/ 7.5g Net Carbs/ 7g Protein