Base Layer —

  • 3/4 cup almond meal (85g)
  • 1 1/2 scoop (40g) macro Mike salted caramel protein powder
  • 2 tbsps Active Collagen All-In-One powder
  • 1/4 cup sf maple syrup (60ml)
  • 1 tbs coconut oil (melted) (20g)


Caramel Layer —

  • 1/4 cup almond butter (60g)
  • 1 tbs coconut oil (20g)
  • 1/3 cup sf maple syrup (85g)
  • Pinch of salt (1/4 tsp)
  • 1/2 cup pitted dates (soaked for at least 4-12 hours) (85g)


Chocolate Layer — 

  • 150g chocolate (melted)

            OR USE:

  • 1/2 cup cocoa powder
  • 1/3 cup coconut oil
  • 1 tbsp almond butter
  • 1 tbsp sf maple
  • Pinch of salt



  1. Prepare a small square or rectangle baking tin by lining the base with baking paper. Set aside.
  2. Add all base layer ingredients to a mixing bowl and mix well together with a wooden spoon until a dough like consistency is formed.
  3. Press the dough into the prepared tin using a spatula and set aside in the fridge to set.
  4. Meanwhile, create the caramel layer. Add all caramel layer ingredients to a food processor or blender and blend until a thick, creamy caramel is formed.
  5. Remove base from fridge and spoon and smooth caramel layer on top of the base. Place into freezer.
  6. Lastly, create your chocolate melt layer. There are two options for this layer – 1. Melt chocolate using desired method 
  7. Or 2. Create a chocolate sauce using cocoa powder, melted coconut oil, maple syrup and almond butter. Whisk well together until smooth and combined.
  8. Spread chocolate sauce melt layer over the caramel and place into freezer for at least 1 hour to allow chocolate to set. 
  9. Remove from freezer, slice into 12 equal slices and top with sea salt. Serve and enjoy, or store in freezer for up to 3 months!


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