Protein Slice: No-Bake Salted Caramel Slice

protein slice

Protein Slice: No-Bake Salted Caramel Slice

 

Every Australian bakery has a tray of caramel slice on the counter, and it is hard to walk past. This protein slice gives you the same three layers: a chewy oat base, a gooey salted caramel middle and a snap of dark chocolate on top. It is made with plant protein, dates and nut butter, needs no oven, and keeps in the fridge all week.

Why Make a Protein Slice?

A classic caramel slice is made with condensed milk, butter and golden syrup. It is delicious, but very rich and very sweet. This no-bake version uses Medjool dates and nut butter for the caramel, which gives a sticky, toffee-like layer with natural sweetness. Salted caramel plant protein powder adds flavour and body to both the base and caramel. The result is a slice that satisfies a sweet tooth with more substance, perfect for morning tea, lunchboxes or a post-workout snack.

Ingredients

Makes 16 squares

Base:

  • 1 cup (90 g) rolled oats
  • 1/2 cup (50 g) almond meal
  • 1 scoop (30 g) salted caramel plant protein powder
  • 1/4 cup (60 ml) melted coconut oil
  • 2 tablespoons maple syrup
  • A pinch of salt

Caramel layer:

  • 12 soft Medjool dates, pitted (about 200 g)
  • 1/3 cup (85 g) smooth peanut butter or almond butter
  • 1 scoop (30 g) salted caramel plant protein powder
  • 3 tablespoons melted coconut oil
  • 1/4 to 1/3 cup (60 to 80 ml) plant milk
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract

Chocolate top:

  • 150 g dark chocolate (dairy free)
  • 1 tablespoon coconut oil
  • Flaky salt to finish
Ingredients for protein slice

Method

  1. Line a 20 x 20 cm tin with baking paper, leaving overhang on two sides.
  2. Make the base. Blitz the oats and almond meal in a food processor until fine. Add the protein powder, coconut oil, maple syrup and salt and pulse until it sticks together. Press firmly into the tin and freeze for 10 minutes.
  3. Make the caramel. If your dates are firm, soak them in hot water for 10 minutes and drain. Blend the dates, nut butter, protein powder, coconut oil, salt and vanilla, adding the milk a little at a time, until thick and smooth. Scrape down the sides as you go.
  4. Spread the caramel evenly over the base. Freeze for 20 minutes to firm up.
  5. Make the top. Melt the chocolate with the coconut oil and pour it over the caramel. Tilt the tin to spread it evenly.
  6. Sprinkle with flaky salt and refrigerate for at least 2 hours, until set.
  7. Lift out the slab and cut into 16 squares with a hot knife.

Tips for a Perfect Protein Slice

  • Use soft dates. Medjool dates give the stickiest, smoothest caramel.
  • Press the base firmly. A compact base stops the slice from crumbling.
  • Chill between layers. It keeps the layers neat and stops them blending together.
  • Cut with a hot knife. Dip a sharp knife in hot water and wipe it between cuts for clean edges.

Variations

  • Choc-caramel: use chocolate protein powder in the base.
  • Nut free: use sunflower seed butter and swap the almond meal for extra oats or desiccated coconut.
  • Coconut: add 1/3 cup desiccated coconut to the base.
  • Peanut crunch: sprinkle chopped roasted peanuts over the caramel before adding the chocolate.

Storage

Keep the slice in an airtight container in the fridge for up to 1 week. It also freezes well for up to 3 months. Many people prefer it straight from the freezer, when it tastes almost like an ice cream slice. Let it sit for 5 minutes before eating.

Illustration: protein slice

Why Dates Make Great Caramel

Medjool dates are naturally sweet, soft and sticky, with a rich, toffee-like flavour. Blended with nut butter and a pinch of salt, they create a caramel that tastes remarkably like the real thing. They also add fibre, which makes the slice more satisfying. If you can only find drier dates, soak them in hot water for 15 minutes before blending.

Serving Ideas

Cut the slice into small bites for a party platter, or bigger squares for a lunchbox treat. Serve a square with a cup of tea or coffee for morning tea, or warm slightly and top with a scoop of dairy-free ice cream for dessert.

protein slice at home

Quick FAQ

Does a protein slice need to be baked? No. This slice sets in the fridge, so no oven is needed.

Why is my caramel layer too runny? Too much milk was added. Add milk slowly and chill the layer well before topping.

Can I use a different protein flavour? Yes. Vanilla or chocolate both work, but salted caramel gives the classic flavour.

GC Proteins Salted Caramel pouch

The Protein in This Slice

This slice was made with our Salted Caramel Flavoured Protein Powder, a plant-based powder with a rich toffee flavour that suits the date caramel perfectly. It keeps the whole recipe dairy free. Make a tray this weekend and enjoy a bakery-style slice at home.