Peanut Butter Protein Twix Bars (Vegan and Low Carb)

Line a 95" loaf pan with parchment paper (or use moulds or a tray). Leave an overhang to lift out later.

Base:

In a large bowl, combine almond flour, unflavored protein powder and maple syrup. Mixture should be smooth, but still thick.

Transfer to prepared loaf pan and press down.

Place pan in freezer for about 5 minutes to harden.

Peanut Butter Protein Caramel:

In the same bowl, stir together peanut butter and vanilla protein powder.

Spread on top of nougat layer and use back of spoon to smoothen.

Place pan in freezer for about 10 minutes to harden.

Chocolate Coating:

Lift layers out of pan, place on cutting board and using a sharp knife, slice into 8 bars.

Line a cookie sheet with parchment paper.

Place chopped chocolate or chocolate chips and coconut oil in a large microwave safe bowl and microwave at 30 second intervals, stirring - for about 1 minute - until completely melted.

Allow to cool to room temperature, about 5 minutes - this is important or the chocolate will melt the peanut butter protein layer.

Dip a bar in chocolate and flip (optionally toss to coat using 2 forks). Remove, allow excess to drip and place on parchment-lined sheet to cool.

Repeat with remaining bars.

Place tray in freezer for 2-5 minutes to harden.