Collagen Salted Caramel Slice

This Salted Tahini Caramel Slice is the perfect balance of sweet, salty, and satisfyingly creamy made entirely with nourishing whole food ingredients.

Layers of nutty tahini caramel and rich chocolate sit atop a wholesome base, all boosted with our Vanilla Collagen Peptides for skin, hair, nail, and gut-loving goodness in every serve. 

A decadent treat you can feel good about from the inside out.

You Will Need

Collagen Biscuit Base

• 2 cups blanched almond meal

• 1/4 cup Krumbled Foods Vanilla Collagen Peptides

• 1/4 cup coconut oil, melted

• 2 tbsp maple syrup

• 1/4 tsp Himalayan pink salt

• 2 tsp vanilla bean paste

Tahini Caramel

• 1/2 cup tahini

• 1/2 cup maple syrup

• 1/3 cup coconut oil, melted

• 1 tsp vanilla bean paste

• 1/2 tsp Himalayan pink salt

Chocolate Top

• 2 tbsp coconut oil

• 1 cup Krumbled Foods No Added Sugar Milk Chocolate Buttons

• Salt to sprinkle on top

How To Make It

1. Preheat oven to 180 degrees and line a square baking tin

2. In a large mixing bowl, combine biscuits base ingredients together to form a crumb-like consistency. It should stick together when pressing down with fingers

3. Press the crumb mix into a lined baking tin and bake for 10 mins

4. Whilst biscuit base is baking, in a seperate mixing bowl combine ingredients for Tahini Caramel

5. Once biscuit base has cooled, add the tahini caramel layer to baking tin, spreading evenly across the biscuit layer.

6. Set in the fridge for at least 30 mins

7. To make the chocolate layer, melt the chocolate buttons and coconut oil together using a double boiler method.

8. Pour the melted chocolate mix on top of the tahini caramel later and return to fridge for at least 30 mins to set.

9. Using a hot knife, cut the caramel slice into 16 equal pieces and serve.