Caramel Coffee Twix

GF | DF | RSF | VE

Makes 21

What you need:

1 cup almond flour

1/4 cup protein (or sub extra almond flour)

1/2 cup coconut oil

1/2 cup maple syrup

1/2 cup smooth peanut butter

2 sachet BYS Performance Caramel Coffee

1/2 cup melted dark chocolate

How to:

1. Preheat oven to 180C.
2. In a small mixing bowl combine almond flour, 1/4 cup protein, 1/4 cup coconut oil and 1/4 cup maple syrup.
3. Mix until a dough forms.
4. Spoon a teaspoon of mixture into a mini muffin tin and press to flatten.
5. Bake for 9 minutes.
6. Let cool completely.
7. Prepare caramel layer by combining 1/2 cup peanut butter, 1/4 cup maple, 1/4 cup coconut oil and 2 sachet BYS coffee.
8. Mix until smooth.
9. Once cookie bases are cooled pour caramel mixture on top and place in freezer for 30 minutes.
10. Melt dark chocolate and pour on top of caramel.
11. Return to freezer for 1 hour.
12. Enjoy.

Recipe made by @rawbeccabites_