Salted Caramel Slab

Disclaimer: This recipe has been altered and adapted from Dietitian Marika Day’s original recipe. (Choc-Chunk Cookie Dough Protein Bars. To see her original recipe, head here.

This is a really simple recipe. It is not TOO Sweet. If you do prefer it a bit sweeter, feel free to add some extra rice malt syrup or even some stevia drops (as they wont change the Consistency of the recipe).


  • 1/3 cup rice malt syrup

  • 1 can chickpeas (drained)

  • 1 cup almond meal

  • 80g peanut butter

  • 60g protein powder (prana ON Himalayan Salted Caramel)

  • 1/2 tsp. beauty blend (Superfeast) *Optional

  • 1 tsp. Collagen (Imbibe) *Optional

  • 2 Tbsp. water to blend

  • 75g dark chocolate (melted) (>60% cacao)


in a food processor or blender, add the rice malt syrup, drained chickpeas, almond meal, peanut butter, protein powder, beauty blend* and collagen* (*option ingredients).

Blend until smooth.

Line a loaf or cake tin with baking paper and press the mixture into the tin.

Place in the freezer whilst preparing the topping.

Take the mixture out of the freezer once it is slightly set (around 5-10 minutes).

In a small bowl or mug, add the dark chocolate and melt in a microwave. It should take around 30 seconds to 1 minute.

Stir the chocolate mixture until smooth and spread on top of the mixture. Use the back of a spoon or spatula until spread evenly.

Place back in the freezer.

Cut into 16 pieces when needed.

Enjoy :)

x CC

* This can be left in the fridge, depending on how you prefer the texture (Freezer = hard and slightly ‘Icy’. Fridge = Softer.

Claudia Cramer