Choc Vegemite Slice

For the base:

• 2 scoops (60g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Chocolate
• 20 squares dark organic chocolate
• 1 tablespoon coconut oil
• 1/4 cup peanut pieces
• 1/2 cup almond meal
• 1/2 cup desiccated coconut
• 2 teaspoons Vegemite

For the caramel:

• 2 scoops (60g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Salted Caramel
• 1/2 cup cashew nuts – soaked and drained
• 2 tablespoons no added sugar maple syrup
• 2 tablespoons coconut oil – melted
• 2 tablespoons peanut butter powder
• 2 tablespoons coconut cream
• 1 teaspoon vanilla essence

For the base:

1. Step 1: Melt chocolate and coconut oil together.
2. Step 2: In a bowl, stir all other ingredients, excluding Vegemite, into the chocolate/coconut oil mix.
3. Step 3: Line a square brownie tin and press mix into the tin evenly. To smooth the surface, run a warmed, damp spoon over it.
4. Step 4: Take the Vegemite and spread sparingly over the base chocolate layer. If you love Vegemite, feel free to add a little more, but it is not meant to be overpowering. You can also omit this step if Vegemite isn’t your thing.

For the caramel:

1. Step 1: Drain the cashew nuts and place all other caramel ingredients to a processor. Blend well until smooth and creamy.
2. Step 2: Spread evenly over the chocolate/Vegemite layer.
3. Step 3: Place in the fridge to set for a minimum of two hours. Then slice with a hot, sharp knife.
4. Step 4: Best stored in the fridge and consumed within 5 days.