Salted Caramel Protein Slice

Salted Caramel Protein Slice

Indulge guilt-free with this decadent Salted Caramel Protein Slice that taste like dessert but fuels your body with sustained energy and goodness. 

Made with our new limited edition Salted Caramel Pure Native WPI, these no-bake slices deliver the perfect balance of rich caramel flavour with clean protein powder, free from nasties and gluten, and without a trace of refined sugar. 

Whether you need a post-workout treat, an afternoon pick-me-up, or a wholesome dessert that won't derail your wellness goals, these slices tick every box. The best part? They come together in minutes and provide an on-the-go option for those busy days.

Discover how our limited edition Salted Caramel protein range can bring indulgent flavour and clean nutrition to your everyday routine, with up to 25g of protein per serve.

Click here to explore our Salted Caramel WPI and here for our Salted Caramel Organic Pea Protein.

INGREDIENTS

Makes 8 - 10 slices

BASE

1 cup almond meal

½ cup desiccated coconut

3 tablespoons almond butter, or nut butter of choice

1 tablespoon maple syrup

1 teaspoon vanilla extract

splash of water, if needed

MIDDLE

10 medjool dates, seeds removed, soaked, see notes

1 cup raw cashew nuts, soaked, see notes

3 tablespoons Healthy Chef Pure Native WPI Salted Caramel

2 tablespoons almond butter, or nut butter of choice

1 teaspoon vanilla extract

pinch of salt

splash of milk of choice

TOP

2 tablespoons cold-pressed coconut oil or cacao butter, melted

3 tablespoons quality cocoa or cacao powder OR 75g 80% dark chocolate, melted, see notes

1 tablespoon maple syrup, optional  

METHOD

BLEND all the base ingredients together in a food processor until the mixture comes together.

PRESS into the base of a lined container or tray. Place in the refrigerator.

BLEND all the middle ingredients together in a food processor until smooth (not crumbly). The mixture should come together with the
added splash of milk, resulting in creamy texture. Spread this layer evenly over the base layer. Place in the refrigerator for up to an hour.

COMBINE coconut oil, cocoa/cacao powder OR melted dark chocolate together in a small bowl. Pour over the middle layer. Finish with a sprinkle of salt. Place in the refrigerator for up to 3 hours to set.

SLICE evenly and enjoy.

STORE in the refrigerator for up to 2 weeks.

NOTES & INSPIRATION

If you have time, soak the raw cashews for up to 3 hours. For a quicker option, soak in boiling water for 10 minutes.

You can briefly soak the medjool dates in boiling water before blending to soften them up.

If using melted dark chocolate in the top layer, reduce the amount of coconut oil used ½ teaspoon – 1 tablespoon, depending on the consistency.

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