Salted Caramel Peanut Butter Slice

Base:

• 30g protein of your choice in Salted Caramel (I used WPC)
• 125g oats
• 45ml sugar-free maple syrup
• 20g coconut oil

Filling:

• 60g protein of your choice in Salted Caramel (I used WPC)
• 500ml unsweetened almond milk
• 80g peanut butter
• 60g custard powder
• 10g gelatine powder
• 1tsp vanilla

Top:

• 30g crushed peanuts
• 25g salted pretzels

1. Food process the base ingredients until combined, then press into a large lined loaf tin.
2. Put the gelatine into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt. Allow to cool slightly.
3. Put the filling ingredients and melted gelatine into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy.
4. Pour the filling into the loaf tin and refrigerate for a few hours until set. Top with crushed nuts and pretzels and cut into 8 to serve.