These are seriously delicious, you won't believe how delicious they are until you try them. Each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers.


  • 1/2 cup almond meal
  • 40g shredded coconut
  • 60 g vegan chocolate protein 
  • 2tbs maple or ricemalt syrup
  • 1tbs coconut oil melted
  • 2tbs almond milk (or more coconut oil)


  • 1/3 cup almond butter
  • 1-2 tbs of solid coconut oil melted
  • 1/4 cup maple syrup
  • Pinch of salt


  • 100g block


  1. Mix ingredients together, to form a dough that sticks together when you press it, to make the base darker add in a tbs cacao powder. Press into a lined brownie or loaf tin and freeze.


  1. In a bowl mix maple, almond butter and me ted coconut oil until smooth, 2 tbs coconut oil will create a richer caramel. Taste and adjust. Poor over base and return to the freezer.


  1. I used salted caramel vegan protein powder Kiyomee Blends & Melt choc, add a tsp of Coconut oil if needed. Use a silicone spatula to help spread choc over caramel. Refrigerate to set choc before slicing. Best kept in the fridge for a gooey caramel.


Created by @lisa_radler_health_journey_  ( on instagram ) exclusively for Kiyomee Blends ®

Comments (1)

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