No Bake Vanilla Choc Protein Slice
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Votes: 1
Rating: 5
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Thanks to almond meal, which provides moisture, sweetness and a well rounded flavour from the good fat content, healthy snacks/desserts like this don’t compromise on taste. Gluten Free, Dairy Free + Vegan, too.
No Bake Vanilla Choc Protein Slice
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Thanks to almond meal, which provides moisture, sweetness and a well rounded flavour from the good fat content, healthy snacks/desserts like this don’t compromise on taste. Gluten Free, Dairy Free + Vegan, too.
Servings Prep Time Cook Time Passive Time
8-10slices 20 minutes nil 1 hour15 minutes
Servings Prep Time
8-10slices 20 minutes
Cook Time Passive Time
nil 1 hour15 minutes
Ingredients
Servings: slices
Ingredients
Servings: slices
Instructions
  1. Add all ingredients for the vanilla base into a blender (I used an Omniblend). Cover and blend until the mixture is well combined and smooth; You may need to stop the blender and scrape the mixture down from the sides of the blender a few times.
  2. Scoop the mixture out and press into a small, shallow square/rectangular dish or lined baking tin (The dish I used was 4.5’’ x 7’’ x 1.5’’). Cover and place in the freezer to firm for about 15 minutes.
  3. Meanwhile, rinse out the blender before adding all the ingredients for the chocolate topping, excluding the desiccated coconut. Cover and blend until the mixture is well combined and smooth.
  4. Meanwhile, rinse out the blender before adding all the ingredients for the chocolate topping, excluding the desiccated coconut. Cover and blend until the mixture is well combined and smooth.
  5. Remove dish with vanilla base from the freezer and scoop chocolate topping on top, flattening down with a spoon. Sprinkle with desiccated coconut, cover and refrigerate for at least an hour, or until firm.
  6. Run a knife around the edges of the dish and cut into squares/slices. Try not to eat it all at once 😉 These should keep in the fridge for about a week.