Gooey Chocolate Caramel Slice

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. Step 1: Line an 8 x 8 inch brownie tin with baking paper.

To make the base:

1. Step 1: Mix all base ingredients until well combined.
2. Step 2: Press into the base of the lined tin and set aside.

To make the filling:

1. Step 1: Place all filling ingredients in a bowl and place in the microwave for 1 minute to warm (this helps to mix).
2. Step 2: Combine well and pour over the base.
3. Step 3: Place in the fridge for a minimum of one hour.

To make the top:

1. Step 1: Melt the dark chocolate and coconut oil together in the microwave.
2. Step 2: Carefully pour over the filling.
3. Step 3: Place back in the fridge to set - ideally overnight.
4. Step 4: Slice with a hot, sharp knife.
5. Step 5: Best stored in the fridge for up to five days. Not suitable to freeze.