Coconut Millionaires shortbread

IMG_3223I had been dying to get my hands on Pip and Nut‘s coconut almond butter for ages. I am in love with their almond butter and really wanted to try out a recipe using one of their flavoured nut butters. Thankfully Holland & Barrett have also now started stocking the flavours so I raced down there to grab a jar. My boyfriend told me he wanted me to make something with a bit of crunch to it as I haven’t in a while (fair comment). The obvious place to start was to try a variation on my Protein Millionaires Shortbread. So here it is,  in all its delicious glory.


My recipe makes 6, but I do have a very small tin I could bake them in, if you don’t have such a small tin maybe double the recipe up and make 12.

Ingredients

For the shortbread

  • 10g Gluten free oats (normal oats would be fine too)
  • 10g Pea protein powder
  • 15g Coconut flour
  • 1tbsp Coconut sugar
  • 40g Ground almonds
  • 45g Pip & Nut Coconut almond butter
  • 25g Agave nectar
  • 1 tbsp Coconut oil

For the caramel

  • 1/2 tbsp Almond butter
  • 1 tbsp Vanilla whey protein (I use The Protein works vanilla creme)
  • 1 tbsp Chocolate whey protein (I use The Protein works Chocolate silk)
  • 2 tbsp The Protein Works zero syrups maple syrup

For the chocolate topping

  • 25g Dark chocolate
  • 1/2 tbsp coconut oil
  • 2 tsp Chocolate whey protein (I use The Protein works chocolate silk)
  • Desiccated coconut to top

Method 

  1. Preheat the oven to 180 degrees/gas mark 4 and line a small dish with baking paper.
  2. Start by using a blender to grind down your oats to a fine flour, and mix all of the shortbread ingredients together in a bowl. If it will not combine you can add a drop or two of water but you want it to be a very crumbly dough that just about forms a ball.
  3. Press the dough into the bottom of your square tin, ensuring it is pushed right into the edges and is as even as possible.
  4. Prick the shortbread gently all over with a fork.
  5. Bake in the oven for approx. 10 minutes and remove as it starts to brown.
  6. Leave the shortbread to cool for at least 30 minutes in the tin, it will continue to harden out of the oven so this time is very important.
  7. Once cooled make up your caramel by mixing all the caramel ingredients together. Create a thick caramel texture and the spread evenly onto the biscuit.
  8. Melt the dark chocolate together with the coconut oil in the microwave checking and stirring it every ten seconds to ensure it does not burn.
  9. Add the protein powder to the chocolate mixture, and spread carefully on top of the caramel.
  10. Allow to chill for minimum 1 hour before slicing into 6 slices and enjoying!

MACROS (per slice): 190kcal/ 14g Fat/ 10g Carbs/ 7.5g Net Carbs/ 7g Protein 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s