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Salted Caramel Peanut Slice

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Salted, Caramel like, loaded with smooth, roasted homemade peanut butter, a hit of vegan protein… who’d have known this combination could be so delicious!!

Not only is this filling – and by filling I mean one bit size piece will hold you over for a few hours (at least in our experience), but it tastes YUM!

If you’re a gym goer and need a pick-me-up, or are simply looking for something to get you through the day, this is the recipe – it has a satisfyingly sweet touch, with textures of smooth, crunch and crumbly that add to this yummy flavour combo.

We tweaked our homemade peanut butter recipe and instead of adding anything to it, we simply roasted them, added a little salt and then pulsed until we had as smooth consistency as we could possibly get. We keep ours in air-tight jars in the fridge too, which helped this recipe out considerably by already being chilled.

And if you’re not sure where to find vegan protein powder, try out the dietary requirement section of your local Coles – the same place we find our flours, chia seeds, rice malt and loads more, is the handy little aisle that also stocks Pea Protein. (Check with your local supermarket to make sure they stock it).


Base: ¾ c vegan pea protein
½ c roasted dry cashews
½ c crushed walnuts
1-2 tbsp. organic coconut oil
Filling: 400gm homemade roasted peanut butter
15 large dates, pitted
2 tsp. Himalayan pink salt flakes
1 tsp. pure vanilla syrup
2 tbsp. brown rice malt syrup
Topping: 1 ½ tbsp. raw cacao powder
1-2 tbsp. organic coconut oil
1 tbsp. brown rice malt syrup


Line a lamington tray with baking paper.
Place protein, cashews and walnuts in a blender. Pulse until a crumb forms.
Melt the coconut oil and add to the blender. Pulse until a ball starts to form.
Press the mixture evenly into the baking tray and then refrigerate while you make the filling.
Wash the blender jug or use a second if you have one.
Add the roasted peanut butter, dates, vanilla and salt to the jug. Pule until smooth, adding 1 tbsp. of rice malt at a time until you have a thick, smooth consistency.
Spread the filling over the base and refrigerate again.
To make the topping add the cacao, rice malt and coconut oil to a microwave safe jug.
Melt the coconut oil and whisk the ingredients together until you have a runny paste.
Pour the mixture over the slice and then refrigerate for at least 2 hours (or overnight) prior to serving. Can also be frozen to speed setting time.
Serve chilled.