RECIPE OF THE WEEK || Salted Chocolate Caramel Protein Pecan Bars

𝐒𝐀𝐋𝐓𝐄𝐃 𝐂𝐇𝐎𝐂𝐎𝐋𝐀𝐓𝐄 𝐂𝐀𝐑𝐀𝐌𝐄𝐋 𝐏𝐄𝐂𝐀𝐍 𝐁𝐀𝐑𝐒 🤍🍫⁣

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The newest protein powder to hit my sisterhood is HEREEEEEE. ⁣

Chocolate. Caramel. Brownie. 🤤⁣

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And just in time bc it’s T minus TWO WEEKS until Thanksgiving which means baking and memories in the kitchen BEGIN. ⁣

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What if I told you that not every dessert has to be unhealthy, though? What if you could eat more dessert this holiday season and STILL feel your best? ⁣

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You can. ⁣

In my sisterhood I teach you how.⁣

And it starts with recipes like this.⁣

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𝗪𝐇𝐀𝐓 𝐘𝐎𝐔 𝐍𝐄𝐄𝐃 👇🏼⁣

FOR CRUST:⁣

½ cup almond flour⁣

¼ cup pecans⁣

2 dates, pitted⁣

1 tbsp extra-virgin coconut oil⁣

⅛ tsp sea salt⁣

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FOR CHOCOLATE LAYER:⁣

¼ cup almond butter⁣

¼ cup pure maple syrup⁣

2 tbsp water⁣

1 scoop Chocolate Protein Powder⁣

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FOR TOPPING:⁣

2 tbsp chopped pecans⁣

1 tbsp semi-sweet chocolate chips⁣

¼ tsp extra-virgin coconut oil, melted⁣

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𝐇𝐎𝗪 𝐘𝐎𝐔 𝐌𝐀𝐊𝐄 𝐈𝐓 👇🏼⁣

① To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process until pecans are crushed into fine crumbs. Set aside.⁣

② Line an 8 x 8-inch baking dish with parchment paper. Press crust mixture into dish to form an even layer. Set aside.⁣

③ To make chocolate layer, combine almond butter, maple syrup, water, and protein powder in a medium bowl; mix well.⁣

④ Press chocolate mixture on top of crust to form chocolate layer.⁣

⑤ Gently press chopped pecans into chocolate layer.⁣

⑥ Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.⁣

⑦ Drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.