Coconut Caramel Squares

Here's another refined sugar-free treat I love - no baking-required coconut and date squares, which I boosted with a caramel-flavoured protein powder, to give a real caramel/butterscotch taste. They are topped with a sugar-free chocolate glaze. Store them in your freezer and take as many squares as you want out when you need a delicious but healthy treat.

I used Myprotein speculoos (caramel biscuit) flavoured impact whey protein. I find all of their whey proteins excellent for baking as they aren't overly sweet, and they mix very well. If you can't get this, experiment with your favourite protein powder. If you really don't like protein powder, however, you don't need to use it. Instead, replace the protein powder with cocoa powder.

Makes 64 squares

Ingredients:

For the bottom layer:

• 170g (1 cup) dates
• 40g (2 & 1/2 tbsp) crunchy peanut butter (no added sugar or salt)
• 10ml (2 tsp) coconut oil, melted
• 10g (2 tbsp) caramel flavoured protein powder
• 50g (1/2 cup) desiccated coconut
• pinch of salt
• Oil spray, for greasing

For the top layer:

• 10g (1 & 1/2 tbsp) cocoa powder
• 10g (2 tbsp) caramel flavoured protein powder
• 10ml (2 tsp) coconut oil, melted
• 1 tsp granulated stevia (optional)

Method:

1. Lightly grease a 20cm cake tin (I used a silicon one) with the oil spray, and line with cling film. 

2. Blend the dates using a food processor or high powered blender. Pour into a mixing bowl and add the peanut butter, coconut oil, protein powder, desiccated coconut and salt. Beat until everything is well combined.

3. Pour into the cake tin and use the back of a spoon to smooth out the mixture over the base. It will be only a few mm thick. Place in freezer for 20 minutes to firm up.

4. For the topping, blend together the cocoa powder, protein powder and coconut oil. Test for sweetness (this will vary greatly depending on the protein powder of choice). Add stevia to sweeten the top layer if needed.

5. Pour the chocolate topping evenly over the base, gently smoothing over to cover the base fully. Place in the fridge for at least 30 minutes for the topping to firm up.

6. Cut into 2.5cm squares (split each row and column into 8) using a sharp knife, and place in an airtight container. Keep in the freezer until ready for a yummy treat :)

7. Enjoy!

20 calories per square