Chocolate Caramel Protein Squares



70g Almond flour

70g Oat flour

3 Scoops Quest Nutrition Vanilla Whey Protein

40g Coconut Oil

50ml Unsweetened Almond Milk (I used Alpro)

1 Tbsp Maple Syrup

1 tsp Vanilla Extract

1 tsp Cinnamon

30g Sultanas


100g Pitted Medjool Dates

1 Tbsp Natural Peanut Butter

50ml Unsweetened Almond Milk (I used Alpro)

Pinch of Sea Salt


50g Dark Chocolate Chips

20g Coconut Oil


  1. Preheat oven to 180 degrees. Line a baking dish with parchment paper or oil.
  2. In a high-speed food processer, blend all dry ingredients for base (besides sultanas)
  3. Slowly add in base wet ingredients into food processor and blend until smooth
  4. Mix sultanas into base, and spread evenly in baking dish
  5. Bake for 10-15 minutes, or until base begins to brown
  6. While base is baking, blend together ingredients for caramel until smooth, and put in the fridge while base bakes, then cools.
  7. Once base has cooled, spread caramel layer evenly on top, then leave in the fridge to set for 30-60 minutes
  8. Once caramel layer has set, microwave ingredients for chocolate layer for 1-2 minutes, stopping and mixing every 30 seconds until chocolate is melted.
  9. Layer chocolate on top of caramel layer, then leave to set in fridge for another 30 minutes
  10. Remove from fridge and enjoy!!

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