Protein Bars – Ilaria Moretti

Preparation

For the cookie base: 

 In a large bowl, combine La Veronese® Oat Flour, almond flour, egg white, and extra virgin olive oil, mixing well until you get a compact, homogeneous dough.

Shape the dough into strips about 10 cm long and 2–3 cm thick.

Place the strips on a baking tray lined with parchment paper, leaving some space between them. Bake in a preheated oven at 180°C (350°F) for about 10–15 minutes, until lightly golden. Remove from the oven and let them cool completely on a rack.

For the topping:

 To create a salted-caramel-like cream, blend dried figs with peanut butter, a little water, and a pinch of salt until smooth and creamy.

Spread a layer of this “caramel” on the cooled cookie bases. Place in the freezer for about 10 minutes, or until the caramel has set.

Meanwhile, melt dark chocolate in a bain-marie, stirring occasionally until smooth and glossy. Remove the bars from the freezer, place them on a rack, and pour the melted chocolate over each one, using a fork to turn them so they’re evenly coated.

Let cool until the chocolate has completely hardened. To speed things up, you can place them in the fridge for a few minutes.