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Salted Caramel Protein Slices

For the Base

½ cup ground almonds
1 cup desiccated coconut
2 ½ tbsp cocao powder
3 tbsp maple syrup
3 tbsp nut butter
12 medjool dates (stones removed)
1 scoop MISSFITS Salted Caramel Protein Multitasker
2 tbsp coconut cream
1 tsp vanilla extract

For the Topping

4 tbsp cacao powder
2 tbsp coconut oil
1 tbsp nut butter
1 scoop MISSFITS Salted Caramel Protein Multitasker
2 tbsp maple syrup

    1. Line a baking tray with baking paper (our tin was around 19.5cm x 9.5cm)
    2. Place the base ingredients into your blender/food processor and blend to combine
    3. Press the base firmly into your prepared tin and set aside.
    4. Place the ingredients for the top layer into your food processor and blend.
    5. Spread the top layer carefully over the base.
    6. Place the tray into the fridge to set for a couple of hours or overnight for best results.
    7. Slice, serve and enjoy! Keep stored in airtight container in the fridge for a few days.

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