Caramel Crunch Slice (vegan, no-bake)

Caramel Crunch Slice (vegan, no-bake)


Makes: 16 serves


  • 1 cup almond meal
  • 1 cup oat flour
  • 1/4 cup (40g) Good.All Vanilla Protein
  • 1/4 cup maple syrup
  • 1/2 cup smooth peanut butter
  • 2 tbsp coconut oil (melted)


  • 1 1/2 cups of smooth peanut butter
  • 3/4 cup maple syrup
  • 4 tbsp coconut oil (melted)
  • *Optional: pinch of salt


  • 1/2 cup dry roasted almonds, chopped


  • 150g dairy-free dark chocolate
  • 1 tablespoon smooth peanut butter
  • 1 tbsp Coconut oil


1) Line a container with non-stick paper (mine was 10x15cm)

2) BASE: In a large bowl: add the almond meal, oat flour, protein powder, smooth peanut butter, syrup & coconut oil. Mix until

cookie dough consistency. Transfer to the container,

press down to form the base.

3) CARAMEL: Mix together all ingredients until thick and smooth. Generously sprinkle the NUT LAYER (almonds) on top.

Freeze this layer for at least 30 minutes - until the caramel is fully set.

4) CHOC TOPPING: Whisk together all ingredients until smooth, thick & glossy. Pour the chocolate topping over the top. Freeze for 60 minutes and then cut & serve.

*Storage tips: in an airtight container in the freezer for up to 6 months or in the fridge for a week.


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