Small-batch White Chocolate Protein Snicker Bites
Ingredients
Nougat layer
- 2 tbsp nut/seed butter (32 g) I used peanut butter
- 2 tbsp maple syrup (42 g) sub sugar-free
- 1/4 cup vanilla protein powder (30 g) plant-based if desired, you can also sub oat flour
Caramel layer
- 2 tsp nut/seed butter (10 g)
- 2 tsp maple syrup (14 g)
- 2 tsp coconut oil (10 g) sub other oil
- pinch salt
- 3 tbsp roasted peanuts (20 g) sub other nuts/seeds
Chocolate coating
- 1/3 cup white chocolate chips (60 g) dairy free if desired
- 1 tsp coconut oil (5 g) sub other oil
Instructions
- In a bowl stir together peanut butter, maple syrup and protein powder. It should come together but if too dry, add 1/2 tsp water at a time until it does.
- Press into a flat rectangle. You can use some parchment. This is your nougat layer.
- Stir together caramel ingredients (microwave gently to melt your coconut oil) and peanuts and spread the mix over the nougat layer. Freeze until solid (1 hour at least).
- Melt together chocolate and coconut oil. I use microwave, 30 sec at a time.
- Take the frozen bars and slice into 8.
- Using 1-2 forks dip each frozen piece in chocolate and set on a piece of parchment. There will be chocolate left to use later. Re-freeze or refrigerate to set the chocolate.
- Keep frozen or refrigerated
Notes
- Bars should not melt in room temperature but I wouldn’t take them out on a warm day as a to-go snack.
- Instead of the homemade caramel here you can also use 2 tbsp store-bought caramel sauce.
Nutrition
Calories: 111kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 24mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 0.3mg