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Protein Samoa Squares

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Prep Time 45 minutes
Servings 9 squares

Ingredients
  

PROTEIN COOKIE CRUST

  • 1 cup unsweetened shredded coconut
  • 1 ½ cups almond flour
  • 2 scoops vanilla protein we use BPN vanilla whey protein
  • ½ cup melted coconut oil

PEANUT "CARAMEL"

  • ½ cup unsalted peanut butter
  • 1 cup unsweetened shredded coconut
  • 4 tbsp maple syrup
  • ½ tsp vanilla extract
  • 2 tbsp melted coconut oil

CHOCOLATE

  • 1-2 bags of dark chocolate chips
  • unsweetened shredded coconut to sprinkle
  • flaky salt to top with

Instructions
 

  • Line a square baking dish with parchment paper, with extra sides so you can easily lift the bars out of the dish once it’s set. Set aside.
  • In a medium bowl, add all of the protein cookie crust ingredients (unsweetened coconut flakes, almond flour, protein powder & coconut oil) mix together until fully combined and then transfer to bottom of the baking dish. Use your hands to press down so it sits firmly in the baking dish.
  • Freeze the crust or at least 10 minutes while you prepare the next peanut caramel layer.
  • In a medium bowl, add all of the “caramel” ingredients (peanut butter, coconut oil, shredded coconut, maple syrup and vanilla) and mix until fully combined. Fold in the shredded coconut last.
  • Remove the baking dish from the freezer and spread the caramel evenly overtop the crust. Put the dish back into the freezer for at least 10 minutes while you prepare the melted chocolate.
  • Over the stove or in microwave intervals (60 seconds each) – melt the dark chocolate chips. Once the 10 minutes is up in the freezer, pour the melted chocolate on top of the caramel layer until covered completely. Sprinkle with extra coconut shreds and flaky salt.
  • Pop back into the freezer for at least an hour before cutting into squares and serving – this will allow the chocolate to fully set. Ideally, let it set overnight in the freezer!
  • Store in the freezer for long term storage or in the fridge if you plan on enjoying them immediately.