No-Bake Vanilla Choc Protein Slice

No Bake Vanilla Choc Protein Slice

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

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

Course Dessert, Snacks

Ingredients

For the vanilla base:
2 Tbsp vanilla protein powder I used pea protein
1 Tbsp coconut flour from health food stores
2 Tbsp almond butter
3 tsp coconut oil
2 tsp rice malt syrup from health food stores/supermarket health food aisle
pinch cinnamon
For the chocolate topping:
2 Tbsp chocolate protein powder I used pea protein
1 heaped Tbsp cocoa powder or cacao powder
2 Tbsp almond butter
2 tsp coconut oil
2 tsp rice malt syrup
pinch salt
1 Tbsp desiccated coconut for decorating

Servings: slices

Ingredients

For the vanilla base:
2 Tbsp vanilla protein powder I used pea protein
1 Tbsp coconut flour from health food stores
2 Tbsp almond butter
3 tsp coconut oil
2 tsp rice malt syrup from health food stores/supermarket health food aisle
pinch cinnamon
For the chocolate topping:
2 Tbsp chocolate protein powder I used pea protein
1 heaped Tbsp cocoa powder or cacao powder
2 Tbsp almond butter
2 tsp coconut oil
2 tsp rice malt syrup
pinch salt
1 Tbsp desiccated coconut for decorating

Servings: slices

Course Dessert, Snacks

Instructions

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.
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.
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.
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.
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.
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.