• 125g oat flour
  • 110g ground almonds
  • 40g coconut oil
  • 30ml maple syrup
  • 1 sachet no whey box salted caramel


  • 300g pitted soft dates (Natur or medjool)
  • 1 sachet no whey box salted caramel
  • 15g Coconut oil
  • Pinch salt
  • Chocolate-
  • 150g dairy free chocolate
  • 75ml boiling water
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract


  1. Add all the base ingredients into a food processor and blitz until fully combined and sticky.
  2. Press into a lined 20x20 tin and place in the freezer whilst preparing caramel layer.
  3. To make the caramel add the pitted dates and coconut oil to a food processor and blitz on high for 4-5minutes until a smooth paste forms. If required add a couple of tbsp of boiling water to help loosen the mixture.
  4. Add the protein and salt and blitz in the food processor again until combined.
  5. Spoon onto base layer and place back into the freezer.
  6. To make chocolate ganache layer, break the chocolate into small pieces and pour 75ml boiling water, followed by the maple syrup and vanilla extract over the chocolate.
  7. Continually whisk the mixture until all the chocolate has melted.
  8. Pour over the caramel layer and place back in the freezer for at least 1 hour to set.
  9. Slice into 16 pieces and store in the fridge.