Double Choc Nut Slice


1/3 cup coconut oil

1/3 cup unsalted almond or peanut butter 

1/2 cup milk, regular or almond

1 1/2 cups Wheyless Double Chocolate protein powder

Pinch sea salt

1/3 cup almond meal

70g dark chocolate, melted 

2 tablespoons chopped almonds or hazelnuts, toasted  



  1. Add coconut oil, almond or peanut butter and milk to a small saucepan. Heat over a low-medium heat, stirring, until combined. Remove from the heat and stir through the protein powder, sea salt and almond meal. 
  2. Scoop into a small container lined with baking paper and press the mixture into the mould, using the back of a spoon to flatten and compact the mixture well. 
  3. Pour the chocolate over the top and spread a thin layer across the slice and sprinkle over the chopped nuts.
  4. Place into the fridge for 3 hours or the freezer for 1 hour, to set. 
  5. Cut into 12 bars.


Store in the fridge for up to 3 weeks or in the freezer for 2 months. 

Recipe makes 12 bars

Nutritional Information