I’m a massive fan of anything salted caramel! There’s just something so decadent about it! When asked to go out for dinner, I said I would bring something sweet to nibble on after dinner. I had dates, a new jar of organic peanut butter and plenty of nuts so it all came together nicely! Feel free to substitute the nuts for your favourite ones, or even seeds. I would love to hear if you come up with a yummy variation! It’s super easy to make, and was definitely a hit. Not sure how long it will last in the fridge though!




1 cup of almond meal (you can use almonds if you don’t have any meal, just blend it for longer)

1 cup of walnuts

1 scoop of salted caramel protein powder optional (I use the Earth range from Bulk Nutrients)

A pinch of salt

1 heaped tablespoon of cacao

2 tablespoons of coconut oil, melted

6 medjool dates


1 1/2 cups of raw cashews, soaked for 2 hours and rinsed

1/4 cup of medjool dates

1/2 cup of peanut butter

1/3 cup of coconut oil


1 cup of raw peanuts

1/2 cup of buckwheat groats (can use almonds or cashews here if you don’t have any)

1 tablespoon of honey

What’s Next?….

Pre-heat the oven to 180 degrees C.


1-Place all ingredients in to a food processor and blend until combined. You should be able to press the mix between your fingers and it stay together.

2-Line a 20cm x20cm baking tray with baking paper or cling wrap

3-Press the base mixture into the tray firmly and place in the fridge to set


1-Blend all the filling ingredients in the food processor until creamy

2-Remove tray from the fridge and spread the filling over the top evenly.


1-Chop nuts in the food processor until chunky (be careful not to turn this into crumbs!)

2-Stir in the buckwheat groats if using them, and add the honey. Toss through.

3-Place on a lined baking tray and bake for 5-10 mins until nuts start to roast. Remove from the oven.

4-Add the nuts mix to the top of the filling, gently pressing in.

5- Return to the fridge to set for 20-30 minutes

6- Remove the slice from the tray and cut into pieces- Enjoy!

Store in the fridge for up to 5 days.





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