For the Base:
1/3 cup virgin coconut oil, melted
3 tablespoons pure maple syrup
1 1/2 cups gluten-free oat flour
2/3 cup Let's Go Chia Peanut Butter Protein Powder
For the caramel layer:
1/3 cup coconut oil, melted
1/2 cup creamy unsweetened peanut butter
1/3 cup pure maple syrup
1 teaspoon vanilla extract
Pinch kosher salt
For the chocolate topping:
1/2 cup dark dairy-free chocolate chips
1 tablespoon coconut oil
Flaked sea salt for topping
Method of Preparation:
Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper overhanging on the two long sides and spray with non-stick coconut oil spray.
For the base:
In a microwave safe bowl, melt the coconut oil. Add the maple syrup, oat flour and protein powder - stir to combine. The dough will be thick!
Press the dough into the lined baking pan and bake for 12-15 minutes or until firm to the touch.
For the filling: In a small sauce pot over medium heat, melt the coconut oil. Then add the peanut butter, maple syrup, vanilla and salt. Stir until the mixture is completely combined and no lumps remain. Pour the caramel over the cookie base and refrigerate until set, about 2 hours.
Once chilled, make the chocolate topping. In a microwave safe bowl melt together the chocolate and coconut oil until smooth. Stir frequently so it doesn't burn!
Pour the chocolate over the caramel layer and spread out so it coats the top evenly. Sprinkle with flaked sea salt or pink Himalayan sea salt for an extra pop of flavor!
Refrigerate until set, about 30 minutes.
Cut the bars into desired bars or squares. Store in the refrigerator.