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Choc Caramel Oat Slice

High protein Choc Caramel Anzac Slice recipe from Bulk Nutrients

Makes: 16 squaresCalories: 316Difficulty Level: ModeratePreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes

Ingredients

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

Instructions

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.
Nicole is a qualified Personal Trainer and Food Scientist

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.

More about Nicole Frain

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