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Makes 12
195 calories
17g carbohydrates
7g protein
11g fats


70g of almond flour

70g of porridge oats

1 tsp. of cinnamon

3 & 1/3 scoops of vegan protein powder (vanilla)

80g & 1 tsp. of coconut oil

130ml of almond milk

1 tbsp. of agave syrup

1 tsp. of vanilla extract

1 heaped tbsp. of peanut butter

18 pitted dates 

80g of dark chocolate


1. Preheat the oven to 180 degrees / gas mark 4.

2. Line a square 8 inch baking tray with parchment paper.

3. In a blender cup, combine the almond flour, oats and cinnamon with three scoops of the vanilla protein powder and pulse blend for 30 seconds. 

4. Melt 80g of the coconut oil over low heat and combine with 80ml of the almond milk, the agave syrup and the vanilla extract before introducing to the dry mixture.

5. Once the wet and dry ingredients are combined, evenly place the mixture into the bottom of the lined baking tray and press down firmly before putting in the oven to bake for 20-22 minutes.

6. In a blender, combine the peanut butter and dates with 50ml of the almond milk and blend until it becomes a gooey paste.

7. Once your base has been removed from the oven and cooled, take the blended peanut and date mixture and lay it down on top of the biscuit base as the caramel layer of your shortbread. 

8. Place it in the fridge for up to 60 minutes to set.

9. Finally, create the third chocolate layer by melting the dark chocolate with 1 tsp. of the coconut oil in the microwave in short bursts of 20-30 seconds. 

10. To your melted chocolate, add the 1/3 scoop of protein powder and mix well before pouring over your caramel and biscuit layers. 

11. Cool in the fridge for a further 60-120 minutes before cutting. 

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