Caramel crunch brownies

This easy, delicious yet chocolate packed recipe, is crunchy yet gooey and oh so moreish! If you want a cheeky chocolate treat (cos even when refined sugar free, treats should still be eaten in moderation) I have provided you with just that!

Serves 18

Preparation time: 1 hour (cook in stages)

Cooking time:  20 minutes plus overnight to set.


For the brownie layer:

For the caramel layer:

  • 20g of peanut butter,
  • 200g of pitted dates,
  • 40g of melted coconut oil (The cocofina sachets are brilliant for this),
  • 40g of puffed rice, but, protein crispies would be AMAZING here too,

For the chocolate fudge later:

  • 200ml of coconut milk,
  • 35g of chocolate,
  • 15g of casein protein,
  • 2 tablespoons of cocoa powder.


For the brownie layer:

  1. Grease and line a 15cm by 15cm baking tin and preheat your oven to 150C.
  2. Combine all of your dry ingredients in one bowl and all of your wet ingredients in another.
  3. Slowly, pour the wet ingredients in to the dry and mix until well combined.
  4. Pour the ingredients in to the baking tin and then pop in to the oven; bake for 15-20 minutes or until bouncy to touch! Take out of the oven and leave in the tin to cool!

For the caramel layer:

  1. While the brownie cooks, soak your dates in around 100ml boiling water.
  2. Once the brownies are out, whizz your dates in a blender with the coconut oil and peanut butter until you have a caramel like texture (You may need to scrape down the sides and then blend again).
  3. Now stir in your rice puffs until they are all well coated with caramel.
  4. Once you’ve done that, pour this mixture over the brownie layer and spread an even layer over the top!
  5. Now pop in the fridge while you make the chocolate fudge layer.

For the chocolate fidge:

  1. Pour your coconut milk in to a microwaveable bowl and pop in the microwave, at full power, for 1 and a half minutes.
  2. Once out of the microwave, immediately mix in the chocolate, casein and cacao powder until all is well combined!
  3. You now need to pour this layer over the top of the caramel crunch layer!
  4. Once done, pop in the fridge over night to set and then ENJOY!

Hannah x

Marshmallow granola bars…

I don’t know about you, but I often want a snack and I want it to be healthy. So, these Marshmallow granola bars are just the answer! I love a chewy muesli bar but they are often laden with calories and lack nutritional goodness.  With puffed rice as their base and a combination of seeds and fruit mixed through, these bars are delicious!


 Serves 12
Preparation time 10 minutes

Cooking time None! But they do need overnight in the fridge to set!


  • 50g of puffed wheat,
  • 30g of protein (I used Banana flavour but any flavour will work),
  • 50g of seeds,
  • 20g of dried fruit,
  • 50g of marshmallow fluff (I used a sugar free one; this could be substituted for the same quantity of peanut butter).


  1. Line a baking tin with cling film,
  2. Put all of the ingredients in to a mixing bowl and mix until well combined,
  3. Spoon the mixture in to a baking tray and press until well flattened,
  4. Put they tray in the fridge to set and then take out after around 12 hours (overnight is ideal) before cutting in to squares!