High Fibre No Bake Protein Caramel Slice

Gut smarter

High in protein and fibre (from the Supergut Protein, Collagen Restore and almond flour), high in calcium (from tahini and protein), super delicious, no baking required and simple to make. 

Serve 8 - 10 | Gluten-free | Refined sugar-free 

Ingredients for the vanilla shortbread base:

• 1 & ¾ cups almond flour
• ¼ cup Supergut Vanilla Protein 
• 2 tbsp maple syrup
• 3 tbsp melted coconut oil 

Ingredients for the collagen caramel:

• ½ cup creamy almond butter
• ½ cup hulled creamy tahini
• ½ cup maple syrup
• ½ to 1 cup coconut oil
• 2 heaped tbsp Collagen Restore Powder
• 1 tsp vanilla essence
• Pinch of salt

For the chocolate top

• 1/4 cup organic dark chocolate 
• 1 tsp coconut oil

Method:

1. Line a loaf tin (or slice tin) with baking paper and set aside. 
2. In a medium bowl, add all your base ingredients and mix well to combine. It should form a dough-like consistency. Pat this as evenly as possible into the base of the loaf tin. Set in the fridge to firm up while completing the caramel. 
3. To another medium bowl, add all your caramel layer ingredients and whisk well to combine. It should be a smooth consistency. Pour over the base layer and set in the fridge for a minimum of 3 hours or overnight. 
4. Make the top layer by adding the dark chocolate and coconut oil to a small microwave safe bowl and melt in 30 second increments (to ensure the chocolate doesn't burn). 
5. Pour over the caramel layer, working quickly to spread evenly as it will set fast. Place in the fridge for a further 10 minutes. 
6. Once ready to eat, top with a sprinkle of flaky sea salt slice and enjoy! 

Notes:

• Can keep stored in an airtight container for up to a week in the fridge or 1 month in the freezer.