KETO FUDGE SNICKERS BARS

This is a perfect snack to have stored in the fridge for when your sweet tooth kicks in. 4 layers of total divinity. The bottom is a chocolate fudge based on coca powder and peanut butter topped with a layer of caramel sacue, sugar free of course. On top of the caramel is a cheesecake layer based on coconut cream and peanutbutter and the whole thing i s topped with dark sugar free chocolate. 

RECIPE:

Macros per piece: 195 calories, 1,5g net carbs, 16g fat, 5g protein.

INGREDIENTS: 16 pieces

FUDGE:
1/3 cup (0.8 dl) coconut oil
2/3 cup (1.6 dl) cocoa powder
1/2 cup (1.2 dl) peanut butter
1/4 cup (0.6 dl) sugar free maple syrup
1 tsp vanilla extract
CHEESE CAKE LAYER:
1/2 cup (1 dl) peanut butter
3/4 cup (2 dl) coconut cream (the thick part) from @kungmarkatta1983
2 tsp erythritol
2 tbsp coconut flour
1 tsp vanilla extract
CARAMEL:
1/3 cup (0,8 dl) peanut butter
4 tbsp coconut oil
4 tbsp sugar free maple syrup (I use one from Sukrin)
TOPPING:
70 g sugar free salted caramel chocolate (from @cleaneating.se)
Sugar free meringues (home made)

INSTRUCTIONS:

1. Mix all ingredients for fudge until it’s a sticky dough. Spread in the bottom of a bread pan covered in baking sheet.
2. Add all ingredients for caramel in a bowl, heat in microwave until coconut oil is melted. Stir and cool. Pour over fidge layer and freeze until firm.
3. Mix all ingredients for the cheese cake layer, except coconut flour. Only use the thick part of the coconut cream. Add coconut flour if it’s very loose. You want it to be like a really thick cream.
4. Spread over caramel, put in freezer until firm.
5. Melt chocolate and cover the cheesecake layer. Top with your favorite goodies. I grated some caramel chocolate and crushed some meringues on top! Store in the fridge!