Raw PB “Caramel” Slice

High-Protein Base

This base leans more on nut flours + PB and less on oats for better protein + satiety.

• 1 cup rolled oats

• 1 cup almond flour

• ½ cup natural peanut butter

• 3 tbsp melted coconut oil

• 2 tbsp maple syrup or honey

• Pinch sea salt

Method

1. Add everything to a bowl or food processor.

2. Mix/pulse until thick and sticky (it should hold when pressed).

3. Press firmly into a lined loaf or square tin.

4. Freeze for 15–20 minutes while making the caramel.

High-Protein Peanut Butter “Caramel” Layer

• ¾ cup natural peanut butter

• 3 tbsp maple syrup or honey

• 2 tbsp melted coconut oil

• Pinch sea salt

Method

1. Stir until smooth, glossy and caramel-like.

2. Pour over base and smooth evenly.

3. Return to freezer for 20–30 minutes to firm.

Raw Chocolate Topping (Whole Ingredients)

• ¼ cup melted coconut oil

• 2 tbsp raw cacao powder

• 1½–2 tbsp honey (to taste)

• Pinch sea salt

Method

1. Whisk until completely smooth and pourable.

2. Pour over caramel layer and gently tilt the tin to spread.

3. Freeze for 30–60 minutes until fully set.

Slice + Store

• Slice once firm (warm knife = clean cuts).

• Fridge: 5–7 days

• Freezer: up to 3 months (great straight from frozen).