Salted Caramel Protein Bars
She has an incredible collection of recipes on her website, which you can find here (it’s in Swedish but don’t worry, you can use google translate if you don’t speak it).
I first connected with Fanny in 2013 when she sent an entry to our Protein Cheesecake Competition (check out her insane cheesecake recipe here). Her cooking is always really inventive, her food is delicious, and her photography is beautiful! She’s also a really sweet person to connect with so give her a follow if you don’t already (here’s her Instagram!)
Featured here is probably one of my favourite recipes of hers. How amazing do these bars look, right? The below makes 6 bars, check it out:
Ingredients for the Filling
1/4 cup (30g) vanilla whey (see Note 1 below if you want to go unflavored)
A heaping 2 tbsp (45g total) sugar or your granulated sweetener of choice
A heaping 1/4 cup (30g total) fat-reduced almond flour
1/3 teaspoon vanilla powder
1 tbsp (15g) coconut oil (slightly melted)
2 tablespoons fiber syrup (see Note 2 below)
1 tablespoon of milk (cow’s or almond)
Pinch of salt
Ingredients for the Caramel
1 can of coconut milk
3 tbsp syrup, such as agave or fiber syrup gold
2 tbsp (15g) coconut oil (slightly melted)
Pinch of salt
Ingredients for the Coating
6 squares (60g) dark chocolate
A bit under a tbsp (10g) coconut oil
1. Set your oven to 175 degrees C (around 350 F)
2. Start by making your protein bar dough: stir the dry ingredients in a bowl, add coconut oil, fibre syrup, and milk. Mix everything together until you get an even dough.
3. Push the dough into the bottom of an oven mold (mine had a size of 26 × 13 cm) and bake for about 16 minutes. Remove it from the oven and let it cool.
4. Move on to making the caramel by stirring the coconut milk, syrup and coconut oil in a small saucepan. Then, add the salt.
5. Briefly boil, then lower the heat to simmer. It’ll take a while – about 1-2 hours! So have patience – and stir regularly.
6. The caramel will be ready when it is thick enough (note: it should be thick and viscous and not clumpy).
7. Allow the caramel to cool slightly, then pour it over your filling once it’s had a chance to cool. Spread it into an even layer.
8. Set the pan in the refrigerator to solidify.
9. Finally, make the chocolate coating by melting the chocolate and coconut oil. Pour this over the caramel + protein bar dough.
10. Place it in the fridge (so that your chocolate solidifies).
11. Cut into bars, boxes or small “candy size” pieces!
1. If you don’t have or want to use pre-flavoured whey, you can use unflavored and add a few stevia drops to the dough +/- vanilla essence.
2. The best type of syrup to use here is IMO syrup – you can get VitaFibre, available here in the US and here in the UK. Or you can use Fibre Syrup which is what Fanny used. It’s available here in the US and here in the UK.