1/2 cup vanilla whey or egg white protein
3/4 cup peanut flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
4 TBS Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
2-3 TBS water (just enough to hold dough together)
Preheat the oven to 375 degrees F. In a medium bowl, stir together the whey, peanut flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. Take about 2 TBS of dough at a time to roll out long biscuit shapes (resembling a Twix bar). Place on cookie sheet. Bake for 7 minutes, turn off oven. Leave in oven for 3 more minutes to cool to crisp up. Place in freezer to freeze (frozen biscuits will hold the caramel better).
Peanut Butter Layer:
6 TBS Natural Peanut Butter
6 TBS vanilla almond milk
Swerve confectioners to desired sweetness
Place all ingredients in a mixing bowl and stir until well combined. Add sweetener to taste. Place peanut butter sauce on top of the cookie and place in freezer to set.
1 CHOCO-Perfection Bar
2 TBS vanilla almond milk
In a double boiler, combine ingredients, melt the chocolate (or microwavable bowl, microwave for 30 seconds). Stir well. Drizzle over the peanut butter covered cookie. Place in freezer to set. Makes 12 individual twix bars.
In the cookie I used a doonk of stevia instead of Swerve, used virgin coconut oil instead of butter which made it have a coconut taste, a doonk of stevia in the peanut butter filling instead if Swerve and for the chocolate I melted Lily's chocolate chips with a little almond milk and a doonk of Stevia (this could have been a little sweeter to my taste but maybe after sitting for a while it may be good enough.