Line a 9X9 inch baking pan with parchment paper.

Dry ingredients. Stir 2 cups Earth Nutri gluten-free AP flour, 1/2 cup Earth Nutri vanilla whey protein powder, and 1/3 cup erythritol together in a large mixing bowl until well incorporated.

Liquid ingredients. Melt 1/3 cup coconut oil in the microwave (I used a glass measuring cup). It should take around 45-60 seconds. Stir in 1/2 cup water.

Making the dough. Slowly pour the liquid mixture into the dry ingredients, constantly mixing, until it forms a hard dough ball. You may use your hands.

Making the bottom layer. Press the dough evenly into the baking pan. Transfer to the freezer and start making your caramel layer immediately.

Melt the 1 cup coconut oil, 1/2 cup peanut butter, and 1 cup maple syrup together in a small saucepan over low heat. Stir in the 1/4 cup Earth Nutri Vanilla Whey Protein Powder.

Melt 1 cup erythritol, 1 cup peanut butter, 1 cup coconut oil together in a small saucepan over low heat. Dissolve 1/2 tsp into 1 cup water and pour into the saucepan, constantly stirring. Stir in the 1/3 cup whey protein powder.

Pour the caramel on top of the base layer. Freeze for at least 4 hours, or until frozen solid.

Line a large baking sheet with parchment paper.

Cut the frozen slab into 16 bars. Place the bars on the baking sheet. Return to freezer.

Melted Chocolate. Melt the 1 cup sugar-free dark chocolate chips with 3 tbsp coconut oil in a small saucepan over low heat.

Coating. Remove the bars from the freezer, then using a fork, hold the bars with one hand, one at a time, by placing your fork underneath it. Start pouring liquid chocolate on top of the bar using a ladle. Place back on the baking sheet when entirely coated with chocolate. Repeat for every bar.

Refrigerate. Place the bars in the refrigerator for about 10 minutes, then enjoy!

Storage Instructions. To be kept either in the fridge (7 days) or in the freezer (up to 3 months). These bars are not shelf-stable.