Salted Caramel Protein Spread.
- Source of protein
- No added sugar**
- No palm oil
- Natural flavours
One spread, three ways.
How do we compare?
Protein Cream
- No added sugar**
- Added white sugar
- 45% fewer carbs*
- High in carbs
- Source of protein
- Low in protein
- 0% palm oil
- Palm oil from monocultures
- Sunflower oil & cocoa butter
- Unnecessary additives
What are Protein Creams?
**Contains naturally occurring sugars
Caramel flavoured skimmed milk spread with whey protein. With sweetener.
Sweetener (maltitols), sunflower oil, whey protein concentrate (from milk) (20%), skimmed milk powder (11%), cocoa butter, fat-reduced cocoa powder, concentrated butter (from milk), emulsifier (sunflower lecithin), sea salt, natural flavouring, colour (paprika extract). May contain other nuts.
Note
| Nutritional values | per 100g |
|---|---|
| Energy | 2135 kJ / 515 kcal |
| Fat | 37 g |
| of which saturates | 8.3 g |
| Carbohydrates | 37 g |
| of which sugars | 7.1 g |
| of which polyols | 30 g |
| Protein | 20 g |
| Salt | 0.60 g |
No-Bake Salted Caramel Cups
Ingredients (4 Persons):
For the crust:
- 1 Protein Cookie Chocolate Chip
- 2 tsp coconut oil
For the filling:
- 4 tsp Salted Caramel Protein Cream
- 60 g dark chocolate (at least 70% cacaoo) or Hazelnut Protein Cream
- sea salt
Preparation:
- To make the crust: Crumble the Protein Cookie with a food processor or mixer until it's an even mass of crumbs.
- Add the coconut oil. Pulse again until the mix sticks together a bit.
- Get a muffin pan and line 4 of the cups with plastic wrap.
- Divide the cookie-crust mix evenly amongst the muffin cups. Press firmly into all the edges with your fingertips. Set side in the fridge.
- Meanwhile, soften the Salted Caramel Protein Cream and the dark chocolate (or Hazelnut Protein Cream) for 30 seconds each in the microwave or over a double boiler.
- Now dollop 1 teaspoon of the Salted Caramel Protein Cream into each cookie crust.
- Then spread the dark chocolate over the top of all four of the salted caramel cups. Sprinkle with sea salt.
- Set the no-bake salted caramel cups into the fridge for 3-4 hours to harden.
- Enjoy!
Salted Caramel Brownies
Ingredients (1 Person):
For the brownie batter:
- 150 g zucchini (a.k.a. courgette)
- 110 g spelt or oat flour
- 30 g Whey Protein of your choice (e.g. chocolate, vanilla, neutral, coffee, caramel, etc.)
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 70 g stevia or erythritol
- 30 g Coconut oil
- 1 pinch salt
- 100 ml espresso or water
For the topping:
- 50 g Salted Caramel Protein Cream
- sea salt, a bit of extra Salted Caramel Protein Cream
Preparation:
- Preheat the oven to 180° C.
- Grate the zucchini finely and squeeze with your hands to remove as much water as possible.
- Add the zucchini and the rest of the ingredients for the brownie batter to a food processor or mixer. Blend into a batter. Occasionally scrape the extra batter down from the sides of the bowl. Keep mixing until it is smooth.
- Grease or line a small loaf pan (13x17cm) with parchment paper. Pour the batter into the pan and smooth the top with the spatula.
- Warm the Protein Cream for 30 seconds in the microwave or in a double boiler until it is thin and drizzle. Use a spoon to dollop spoonfuls onto the brownie batter. Use a toothpick or kebab stick to make swirls on the top of the batter.
- Bake the salted caramel brownies for 30-35 minutes, until a toothpick inserted into the thickest part comes out clean.
- Set aside to cool - do not skip this step! Then cut into 9 pieces.
- If you can't get enough caramel, drizzle more warm Protein Cream over the top of the salted caramel brownies and sprinkle with sea salt.
- Enjoy!
Frequently Asked Questions
Unlike conventional sweet spreads, our Salted Caramel Protein Cream doesn't contain any palm oil. Why? It's simple. Palm oil is known to contribute to rainforest destruction in Asia and the loss of countless animal habitats around the world. Our Salted Caramel Protein Cream is still delightfully creamy thanks to sunflower oil and cocoa butter.
Our main goal was to create a totally tasty, super creamy sweet spread with no added sugar. To ensure the creaminess we know you all love, we needed fat, because it’s the source of the creaminess. But for environmental reasons we decided to go for sunflower oil instead of palm oil.
Maltitol is a sugar alcohol that has almost the exact same properties as sugar, just with way fewer calories. Sugar alcohols occur naturally in fruit and veggies. And, unlike sugar, maltitol doesn’t cause cavities. So you get a Salted Caramel Protein Cream that’s deliciously sweet, without all the unpleasantness of sugar.
Our Salted Caramel Protein Cream is best enjoyed at room temperature. This keeps it nice and soft, so that it will spread easily on bread and melt evenly on your pancakes – or on your tongue, straight off the spoon.
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