Step 1

Preheat oven to 180 degrees celsius or 350F

Step 2

Mix flour, protein powder and sweetener until well combined. Melt the butter and pour it into the flour mixture, mix until a wet crumble forms.

Step 3

To a lined pan (20cm x 20cm) add the base and pat down evenly, use your hands or the back of a spoon or glass cup. Bake for 12 minutes.

Step 4

In a small saucepan over low-medium heat add the light butter and monkfruit golden syrup and stir until the butter is melted.

Step 5

Add the skim condensed milk and continuously mix over low-medium heat for 10-12 minutes until it thickens and a slight colour change occurs. Quickly remove from the heat and pour over the base.

Step 6

Drop the heat down to 170 degrees celsius or 340F and bake for another 10 minutes. Remove from heat and let it cool down before adding the chocolate layer.

Step 7

Melt the chocolate and coconut oil in the microwave in 1 minute intervals, or over a bain-marie and pour over the caramel layer. Let it set in the fridge until firm for 2-3 hours.

Step 8

Cut into 16 slices (4xor 20 slices if you would like slightly smaller bars (4x5), and enjoy.