Caramel Slice with Replenish

Caramel Slice with Replenish

GF | DF | RSF | VE


  • 1 1/4 cup almond flour
  • 1/4 cup Kissed Earth Replenish Vanilla Protein
  • 1/4 cup + 2 tbsp coconut oil
  • 1/4 cup + 2 tbsp maple syrup 
  • 1 x 400ml tin coconut milk
  • 1/4 cup coconut sugar 
  • 1 tsp salt 
  • 1/2 cup melted dark chocolate


  1. Preheat oven to 180C
  2. In a mixing bowl combine almond flour, 1/4 cup Replenish Vanilla Protein, 1/4 cup coconut oil and 1/4 cup maple syrup
  3. Mix until a dough forms
  4. Spoon mixture into a lined silicon loaf tin and press to flatten
  5. Bake for 12 minutes
  6. In a saucepan over medium high heat, prepare caramel by combining 1 tin coconut milk, coconut sugar, 2 tbsp maple, 2 tbsp coconut oil and salt
  7. Bring to a boil and stir frequently for 30-40 minutes until mixture reduces to a caramel consistency
  8. Pour caramel on top of shortbread base and set in freezer for 1 hour
  9. Melt dark chocolate and pour on top of caramel
  10. Return to freezer for 1 hour or until set
  11. Slice and enjoy!

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