Choc Caramel Anzac Slice

Choc Caramel Anzac Slice

Posted by Nicole Frain on Sep 28, 2020

Makes 16 squares


For the base:

  • 220g Anzac biscuits 
  • 100g cashew nuts - soaked 
  • 1 teaspoon cinnamon
  • 50g shredded coconut
  • 60g almond meal
  • 80g butter
For the filling:
  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Salted Caramel flavour
  • 200g medjool dates
  • 1 can coconut cream
  • 2 tablespoon coconut oil - melted
  • 2 tablespoon maple syrup
  • Pinch of salt

For the topping:

  • 50g dark chocolate - melted


  1. To make the base: Line a square 8 x 8 inch brownie tin with baking paper.
  2. In a food processor, blend the Anzac biscuits to a fine crumb. Add in shredded coconut, almond meal, protein powder and butter and blend again.
  3. Press into a lined tin.
  4. To make the filling: In a food processor combine coconut cream, dates, maple syrup, salt, cinnamon and cashew nuts.
  5. Add coconut oil and blend again.
  6. Pour over the base and allow to set in the fridge for one hour.
  7. To make the topping: Melt dark chocolate and pour over the filling.
  8. Allow to set in the fridge for a minimum of one hour before slicing into 12 pieces.

Nutritional Information

Per serve (1 square)

Energy (kJ): 1295 | Protein (g): 4.7 | Fat (g): 21.6 | Carbohydrates (g): 23.6 | Sugar (g): 15.3| Sodium (mg): 47

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