Gooey Chocolate Caramel Slice

Gooey Chocolate Caramel Slice

Posted by Nicole Frain on Aug 31, 2020

Makes 12 slices


For the base:

  • 40g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
  • 170g almond meal
  • 40g coconut oil - melted
  • 1 teaspoon vanilla essence
  • 2 tablespoons milk of choice - we used almond
  • 2 tablespoons maple syrup
For the filling:
  • 270ml coconut cream
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil - melted
  • 1 teaspoon vanilla essence
  • Pinch of salt
  • 170g almond, peanut or cashew spread 

For the topping:

  • 170g dark chocolate
  • 2 tablespoons coconut oil - melted


  1. Line an 8 x 8 inch brownie tin with baking paper.
  2. To make the base: Mix all base ingredients until well combined.
  3. Press into the base of the lined tin and set aside.
  4. To make the filling: Place all filling ingredients in a bowl and place in the microwave for 1 minute to warm (this helps to mix).
  5. Combine well and pour over the base.
  6. Place in the fridge for a minimum of one hour.
  7. To make the top: Melt the dark chocolate and coconut oil together in the microwave.
  8. Carefully pour over the filling.
  9. Place back in the fridge to set - ideally overnight.
  10. Slice with a hot, sharp knife.
  11. Best stored in the fridge for up to five days. Not suitable to freeze.

Nutritional Information

Per serve (1 slice)

Energy (kJ): 1735 | Protein (g): 10.5 | Fat (g): 34.5 | Carbohydrates (g): 15.9 | Sugar (g): 12.9 | Sodium (mg): 22.6 

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