Trim Salted Caramel Recipes: Indulge Your Taste Buds with Irresistible Salted Caramel Creations

Welcome to a journey through two mouthwatering recipes that are sure to satisfy your sweet cravings. If you’re a fan of the heavenly combination of sweet and salty flavours, then you’re in for a treat! In this blog article, we’ll be diving into the world of desserts featuring the rich and enticing taste of salted caramel.

First up, we’ll show you how to whip up a refreshing and guilt-free Salted Caramel Banana Split Smoothie Bowl that will make your breakfasts feel like a tropical getaway. Then, we’ll switch gears and explore the warm and comforting embrace of a Salted Caramel & Apple Loaf that’s perfect for cozy evenings or delightful afternoon tea.

Whether you’re a seasoned home chef or a novice in the kitchen, these recipes are designed to be both delicious and approachable. So, grab your ingredients, prepare your taste buds for an explosion of flavours, and let’s get started on our adventure into the world of salted caramel goodness. Your taste buds will thank you!

Get your Modere Trim Salted Caramel here!


(high protein, gluten free, dairy free, vegan)

serves 2



for smoothie

  • 30ml Trim Salted Caramel
  • 1 frozen banana
  • 240ml (1 US cup) coconut or vanilla yoghurt
  • 2 tbsp peanut butter
  • 1 tbsp chia seeds


for date salted caramel

  • 8 dates
  • ½ tsp sea salt
  • ½ tsp vanilla
  • 120ml (½ US cup) almond milk


for garnish

  • 1 banana, cut in half lengthwise
  • 2 tbsp coconut or vanilla yoghurt
  • 30g (¼ US cup) toasted peanuts
  • 20g (¼ US cup) coconut flakes
  • 2 tbsp cacao nibs or 1 tbsp cocoa powder



Step 1. Place ingredients for date caramel into a blender jug a blitz until smooth.

Step 2. Place into a sealed container and store in the refrigerator.

Step 3. Place smoothie ingredients into a blender jug and blitz until smooth.

Step 4. Divide the smoothie between two bowls.

Step 5. Top with a dollop of yoghurt, banana, and a drizzle of caramel.

Finish off with a sprinkle of peanuts, coconut flakes and cacao.



(dairy free)

makes 6 servings



  • 90ml Trim Salted Caramel
  • 60ml (¼ US cup) coconut oil
  • 60g (¼ US cup) coconut or cane sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 130g (1 US cup) wholemeal flour
  • ½ tsp baking soda
  • 1 tsp 5-spice
  • pinch of salt
  • 120g (1 US cup) finely diced peeled apple


for crumble topping

  • 30g (¼ US cup) chopped walnuts
  • 20g (¼ US cup) rolled oats
  • 2 tbsp almond meal
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar



Step 1. Preheat oven to 180C.

Step 2. Spray a 1L capacity loaf tin (or 6 mini loaf tins) with coconut oil.

Step 3. Combine all ‘crumble’ ingredients in a small bowl.

Step4. Whisk together Trim Salted Caramel, coconut oil, sugar, egg and vanilla in a medium bowl.  Step 5. Add flour, baking soda, spice and salt, and mix with a spatula until just combined.

Step 6. Fold through diced apple and transfer cake batter to prepared tin/s, smooth surface with a spatula and top with the crumble.

Step 7.  Bake for 40 minutes (or 20 minutes for mini loaves) then allow to rest for 10 minutes before turning out and placing on a wire rack to cool.

Store cake in a sealed container at room temperature.