Bottom Shortbread Layer

Middle Caramel Layer

  • 1/2 cup almond butter
  • 3 tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Top Chocolate Layer

  • 1 bar 100% dark chocolate
  • 2 tbsp coconut oil
  • 1/4 tsp flakey sea salt (optional)


    50 mins"> 50 mins

    12 bars

    1. Preheat the oven to 350℉. 
    2. For the shortbread: In a medium sized bowl combine the Orgain Vanilla Plant Based Protein Powder and almond flour.
    3. In a small saucepan, melt the butter, vegan butter or coconut oil.
    4. In a separate bowl, mix the butter, vegan butter or coconut oil and maple syrup together. 
    5. Combine the wet ingredients with the dry and set aside. 
    6. Pour the shortbread batter into an 8”x8” baking pan lined with parchment paper. Cover the bottom of the pan completely. 
    7. Bake the shortbread for 15 minutes or until it starts to turn golden brown at the edges. 
    8. After the shortbread is set, let it cool for at least 20 minutes before adding the middle caramel layer. 
    9. For the Caramel: melt the coconut oil for the caramel layer and in a small pan and then mix all caramel layer ingredients together until completely combined.
    10. Pour caramel over the shortbread and let it cool/harden in the fridge. 
    11. For the Chocolate Topping: In a small saucepan melt the 100% dark chocolate bar and coconut oil together on low-medium heat. 
    12. Once the caramel layer is completely cooled, pour the chocolate layer on top. 
    13. Let the twix bars cool in the fridge before cutting.