Salted, Caramel like, loaded with smooth, roasted homemade peanut butter, a hit of vegan protein… who’d have known this combination could be so delicious!!
Not only is this filling – and by filling I mean one bit size piece will hold you over for a few hours (at least in our experience), but it tastes YUM!
If you’re a gym goer and need a pick-me-up, or are simply looking for something to get you through the day, this is the recipe – it has a satisfyingly sweet touch, with textures of smooth, crunch and crumbly that add to this yummy flavour combo.
We tweaked our homemade peanut butter recipe and instead of adding anything to it, we simply roasted them, added a little salt and then pulsed until we had as smooth consistency as we could possibly get. We keep ours in air-tight jars in the fridge too, which helped this recipe out considerably by already being chilled.
And if you’re not sure where to find vegan protein powder, try out the dietary requirement section of your local Coles – the same place we find our flours, chia seeds, rice malt and loads more, is the handy little aisle that also stocks Pea Protein. (Check with your local supermarket to make sure they stock it).
Base: ¾ c vegan pea protein |
½ c roasted dry cashews |
½ c crushed walnuts |
1-2 tbsp. organic coconut oil |
Filling: 400gm homemade roasted peanut butter |
15 large dates, pitted |
2 tsp. Himalayan pink salt flakes |
1 tsp. pure vanilla syrup |
2 tbsp. brown rice malt syrup |
Topping: 1 ½ tbsp. raw cacao powder |
1-2 tbsp. organic coconut oil |
1 tbsp. brown rice malt syrup |
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