Vanilla Peanut Butter Caramel Slice

12 serves
Prep: 25 mins | Chill: 2+ hrs

Ingredients

Base

➕ 1 cup rolled oats
➕ ¼ cup desiccated coconut
➕ ⅓ cup Vanilla Cake Batter Plant Protein
➕ ½ cup walnuts (or peanuts)
➕ 1 tbsp natural peanut butter
➕ 1 tbsp maple syrup
➕ 3 tbsp water
➕ 2 tbsp melted coconut oil

Peanut Caramel

➕ 1 cup pitted dates (soaked in boiling water for 10 mins, then drained)
➕ ¼ cup natural peanut butter
➕ 2 tbsp melted coconut oil
➕ 3 tbsp almond milk
➕ Pinch of salt
➕ 1 tsp vanilla extract

Topping

➕ ⅓ cup melted coconut oil
➕ 1 tbsp maple syrup
➕ 2 tbsp Botanika Basics Cacao Powder

PLANT PROTEIN - VANILLA CAKE BATTER

$49.95+

SAMPLE PLANT PROTEIN - VANILLA CAKE BATTER

$4.95

This triple-layered slice combines the rich flavour of Botanika Blends Vanilla Cake Batter Plant Protein with creamy peanut butter caramel and a chocolate topping. It’s plant-based, dairy-free, and made for Aussie snack lovers chasing a clean, wholesome treat.

100% Vegan. Made in Australia.

Method

1. Base

Line a 20x10 cm baking tray with baking paper.
Blend oats, coconut, protein powder, and nuts in a food processor to form a coarse flour (about 3–5 mins).
Add peanut butter, maple syrup, water, and coconut oil. Blend until mixture holds when pressed.
Press mixture firmly into lined tray and place in the freezer.

2. Peanut Caramel

5. Blend all caramel ingredients until smooth and creamy.
6. Spread evenly over the base. Let it chill for 1 hour to set.

3. Chocolate Topping

7. Mix all topping ingredients until smooth.
8. Pour over the set caramel and return to freezer to chill until firm.
9. Slice and store in an airtight container in the fridge or freezer.

FAQ – Peanut Butter Caramel Slice

Yes! It’ll change the flavour slightly but works great.
Absolutely—sweetened only with dates and maple syrup.
Up to 7 days in the fridge or 1 month in the freezer.
Yes, substitute nuts with sunflower seeds or oats and use tahini or a nut-free butter alternative.

Yes! It’ll change the flavour slightly but works great.
Up to 7 days in the fridge or 1 month in the freezer.

Absolutely—sweetened only with dates and maple syrup.
Yes, substitute nuts with sunflower seeds or oats and use tahini or a nut-free butter alternative.

MORE BLOGS

Sweet Potato Protein Brownies
September 04, 2026

If you’re questioning sweet potato in a brownie, we get it. But add Chocolate Cake Batter Plant Protein and suddenly it all makes delicious sense. 👀🍫 These Sweet Potato Protein Brownies are rich, chocolatey and seriously fudgy, with mashed sweet...
Chocolate Mint Protein Bars
September 04, 2026

Chocolate and mint is one of those combos that just works. Especially when it comes in an easy, no bake protein bar. 🌿🍫 These Chocolate Mint Protein Bars are made with our Cacao Mint Cookies & Cream Plant Protein, oat...
High Protein Chocolate Cake
September 04, 2026

Soft, fudgy and intensely chocolatey. This one is for the chocolate lovers, BBs. 🤎🍫 This High Protein Chocolate Cake is made with our Cacao Hazelnut Plant Protein, dark chocolate and a handful of simple ingredients for a rich cake with...

Eyes Off the Butt, Onto the Inbox

Get early access to new products, exclusive offers, and secret plant-based perks you won’t find anywhere else.