Coconut Caramel Slices

May 29, 2019Recipe by Lucy Scarborough

30 Mins

Base

1 cup oats blended into oat flour (if gf use almond meal)
5 scoop Two Islands Vanilla and Coconut Pea Protein
1 tsp vanilla extract
¼ cup coconut oil
½ cup desiccated coconut
1/8 cup pure maple

Caramel Layer
1 cup dates soaked
1 tsp vanilla extract
1/3 cup coconut milk
¼ coconut oil

Topping
5 cup popcorn (I used coconut and vanilla popcorn)
50g Vegan chocolate melted

1. Line a tray with baking paper
2. Blend oats until crumbly. Add all other ingredients for the base until combined.
3. Press base mixture into baking tray and leave in fridge while making your caramel layer
4. Next, blend all ingredients of the caramel layer until combined, once smooth pour over top of base
5. Next, press popcorn into caramel layer and melt 50g of vegan choc to drizzle over popcorn.
6. Leave in fridge for 2 hours before cutting and serving

About the author

This recipe was created for Two Islands by Lucy Scarborough of @foodie.lu