Choc Caramel Oat Slice

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

To make the base:

1. Step 1: Line a square 8 x 8 inch brownie tin with baking paper.
2. Step 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. Step 3: Press into a lined tin.

To make the filling:

1. Step 1: In a food processor combine coconut cream, dates, maple syrup, salt, cinnamon and cashew nuts.
2. Step 2: Add coconut oil and blend again.
3. Step 3: Pour over the base and allow to set in the fridge for one hour.

To make the topping:

1. Step 1: Melt dark chocolate and pour over the filling.
2. Step 2: Allow to set in the fridge for a minimum of one hour before slicing into 16 pieces.