Healthy Protein Snickers Bars
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NOUGAT:
- 2 tablespoons salted butter
- 1/4 cup powdered allulose
- 1/4 cup natural peanut butter
- 1 scoop Vanilla Equip Protein Powder
- 1 tablespoon Further Food gelatin
- 1/2 cup dry roasted peanuts
CARAMEL:
- 5 tablespoons salted butter
- 3/4 cup powdered allulose
- 1/4 cup heavy cream
CHOCOLATE COATING:
- 4 ounces unsweetened baking chocolate
- 2 tablespoons coconut oil
- 1/3 cup powdered allulose
- 1 teaspoon stevia glycerite
- 1/8 teaspoon Redmond Real salt
Instructions
- To make the nougat, place in a medium saucepan over low-medium heat, melt the butter. Stir in the allulose and continue to heat until fully dissolved and smooth. Remove from heat, then stir in the peanut butter, Equip and gelatin until a dough forms.
- Line an 8 by 8 inch casserole dish with parchment and press the nougat evenly into the bottom (or use a silicone candy bar mold like THIS). Divide the peanuts evenly over the top and gently press into the nougat. Set in the fridge to set.
- To make the sugar free caramel, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.
- Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk and let it come to a boil, watch for specks of brown (this is brown butter....so good!). Immediately add the Allulose and whisk until melted. Add the cream to the pan and bring to a boil for 1 minute. Whisk until caramel sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour over the cooled nougat layer. Place back into the fridge until caramel is completely cool.
- Remove the pan from the fridge and allow to come to room temperature for 10 minutes, to help with cutting. Use a sharp knife to slice the bars into thirds, then slice each third into 8 bars so you get 24 bars. Set aside.
- In a microwave-safe bowl, combine the chopped chocolate, sweetener and coconut oil. Microwave in 20-second increments, stirring well after each, until the chocolate is smooth and melted. Being careful not to burn the chocolate. Taste and adjust sweetness to your liking.
- Dip each bar into the chocolate, coating fully. Lift with a fork, tap off excess, and place on parchment paper. Set in the fridge to set the chocolate.
- Enjoy! Store extras in an airtight container in the fridge for up to 7 days. Can be frozen for up to a month.
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Nutrition
Calories: 113 | Fat: 10.3g | Protein: 3g | Carbohydrates: 2.4g | Fiber: 0.7g | P:E Ratio: 0.3