If you’re looking for a delicious, protein-packed snack that’s both toddler-friendly and macro-friendly, you’re in the right place! This high-protein, superfood-infused caramel slice contains 9 grams of protein per serve and is only 240 calories.
Packed with healthy ingredients like tahini, maca, and almond butter, it’s a sweet treat you can feel good about enjoying—and it’s super easy to make.
This recipe is perfect for busy parents looking to save time while still making nutritious snacks for themselves and their little ones. Enjoy these slices with your family – or keep them all to yourself for a post-workout treat! Let’s dive in!
Ingredients
Base Caramel:
- 200 g coconut cream (solid part from the top of a chilled full-fat can of coconut milk)
- 35 g tahini
- 80 g brown rice syrup
- 1 teaspoon vanilla bean paste or extract
- 2 tsp maca powder (optional but recommended)
- 1 tsp mesquite powder (optional but recommended)
- Pinch of flaky sea salt
Filling Bubs Caramel (for the toddler portion):
- 50 ml of the base caramel mixture
- 10 g ground oats
- 70 g almond butter
For My Caramel (high-protein version):
- Remaining base caramel mixture
- 80 g vegan protein powder
- Plant milk (as needed for smooth texture)
Biscoff Base:
- 100 g Biscoff cookies
- 10 g coconut oil mekted
- 20 ml plant milk (optional for a less crumbly base)
Chocolate Topping:
- 88 g dark chocolate or 8 tableya of Tsokolate Pure
- 100 g coconut cream
- 70 g brown rice syrup
Method
Prepare the Biscoff Base:
- Blitz Biscoff cookies in a blender until they form fine crumbs.
- Mix the cookie crumbs with coconut oil (and optional plant milk) until well combined.
- Press the mixture into moulds or a lined glass container to create your base.
- Pop the base into the freezer to set while you prepare the caramel layers.
Make the Caramel:
- In a saucepan over medium heat, combine the coconut cream, tahini, brown rice syrup, vanilla, maca powder, mesquite powder, and a pinch of flaky sea salt.
- Whisk the mixture until it becomes smooth and gooey.
Filling for the Toddler (Bubs Caramel):
- Set aside 50 ml of the base caramel.
- In a small bowl, mix the caramel with ground oats and almond butter until smooth.
- Spoon this mixture into your mini muffin moulds and return them to the freezer.
High-Protein Caramel for You:
- To the remaining caramel, add 80 g of vegan protein powder. Gradually add plant milk to achieve a smooth consistency.
- Spread this mixture into your container or molds and place them back into the freezer.
Prepare the Chocolate Topping:
- In a saucepan over medium heat, melt the dark chocolate or Tsokolate Pure tableya pure with coconut cream and brown rice syrup.
- Whisk until the mixture is smooth and glossy.
Assemble and Freeze:
- Remove your caramel layers from the freezer and pour the chocolate topping over each.
- Freeze for at least 30 minutes to set.
Serve:
- Once set, slice into portions and enjoy! These caramel slices are great to keep in the freezer for a quick, healthy treat that satisfies your sweet tooth while helping you reach your daily protein goals.
