These snack bars have layers of a chocolate crispy base, a cookie dough middle and a topping of chocolate and salted caramel popcorn – the perfect combo for a plant-powered boost! For an extra chocolate hit, add in dark chocolate chips to the cookie dough layer, or even chopped white chocolate on the top layer! Wowza.
Ingredients:
For the base –
- 70g oats
- 4 tablespoons rice crispies
- 2 tablespoons coconut oil
- 2 tablespoons nut butter
- 4 tablespoons maple syrup
- 3 tablespoons cocoa powder
For the cookie dough –
- 2 tablespoons coconut oil
- 2 tablespoons smooth nut butter
- 4 tablespoons maple syrup
- 3-4 tablespoons oat milk
- 4 tablespoons coconut flour
- 2 scoops vegan vanilla protein powder
- 1 teaspoon vanilla extract
For the topping –
- 1 tablespoon coconut oil
- 100g dark chocolate
- Salted caramel popcorn and cacao nibs, to decorate
Make it!
- Make the base – Mix together the oats and rice crispies in a bowl. Melt the coconut oil, nut butter and syrup then whisk in the cocoa powder until smooth then pour into the bowl and mix well.
- Spoon into a 15x20cm lined tin or tub and press down well, chill while you make the filling.
- Melt the coconut oil, nut butter and maple syrup. Pour into a bowl and mix in the milk, flour, protein and vanilla to form a dough. Press over the base to cover.
- Melt the coconut oil and chocolate then pour over to cover. Sprinkle over the popcorn and cacao nibs and press down gently.
- Chill in the fridge for at least 2 hours – then remove from the tin or tub and cut into bars. Enjoy!
