Posted on Oct 27, 2021 by Macro Mike

  • serves 12
  • prep time 10-15m
  • cooking time 30min


100gPitted dates/ or medjool⁠
50gSalted caramel premium almond protein ⁠
40g⁠Shredded coconut
15g⁠Brown rice malt syrup
15g⁠Almond butter
4 tbsSalted caramel powdered almond butter⁠ mixed with water⁠
3-4 tbsMaple syrup
1 tspCoconut oil
30gDairy-free chocolate⁠
1tspAlmond butter or coconut oil⁠

Created by: @noashealthyeats

A delicious protein base using our Salted Caramel Almond Protein, an ooooozing caramel centre made with our salted caramel almond butter and a decadent choccy top!



  • protein 2.3⁠g
  • fat 6.9⁠g
  • carbs 9.5⁠g
  • calories 105 calories per pod⁠


  1. Blend base ingredients in a processor until crumbly (this May take a few minutes)⁠
  2. Add a tbs of hot water or almond if needed & blend again⁠
  3. Once dough is sticky enough, roll into 12 balls & press each one into a mini silicone muffin mould, press the sides up with your fingers. as seen in the video. Place in the freezer while you make the caramel.⁠
  4. Whisk the centre ingredients until smooth, i used 3 tbs of normal almond butter and 15g of powdered almond butter, add a pinch of salt and vanilla extract and then distribute evenly into the cups. Freeze again for 1/2 hour.⁠
  5. Melt the choc with oil or nut butter and top each cup. Freeze again for an hour or so until solid enough or to pop out of the moulds. ⁠
  6. Pop them out while more solid & keep them in a sealed container in your freezer or fridge for an oozing middle (won’t last as long i the fridge so maybe only a couple at a time )⁠