RECIPE OF THE WEEK || Salted Chocolate Caramel Protein Pecan Bars
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The newest protein powder to hit my sisterhood is HEREEEEEE. โฃ
Chocolate. Caramel. Brownie. ๐คคโฃ
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And just in time bc itโs T minus TWO WEEKS until Thanksgiving which means baking and memories in the kitchen BEGIN. โฃ
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What if I told you that not every dessert has to be unhealthy, though? What if you could eat more dessert this holiday season and STILL feel your best? โฃ
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You can. โฃ
In my sisterhood I teach you how.โฃ
And it starts with recipes like this.โฃ
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FOR CRUST:โฃ
ยฝ cup almond flourโฃ
ยผ cup pecansโฃ
2 dates, pittedโฃ
1 tbsp extra-virgin coconut oilโฃ
โ tsp sea saltโฃ
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FOR CHOCOLATE LAYER:โฃ
ยผ cup almond butterโฃ
ยผ cup pure maple syrupโฃ
2 tbsp waterโฃ
1 scoop Chocolate Protein Powderโฃ
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FOR TOPPING:โฃ
2 tbsp chopped pecansโฃ
1 tbsp semi-sweet chocolate chipsโฃ
ยผ tsp extra-virgin coconut oil, meltedโฃ
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โ To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process until pecans are crushed into fine crumbs. Set aside.โฃ
โก Line an 8 x 8-inch baking dish with parchment paper. Press crust mixture into dish to form an even layer. Set aside.โฃ
โข To make chocolate layer, combine almond butter, maple syrup, water, and protein powder in a medium bowl; mix well.โฃ
โฃ Press chocolate mixture on top of crust to form chocolate layer.โฃ
โค Gently press chopped pecans into chocolate layer.โฃ
โฅ Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.โฃ
โฆ Drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.
