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
- 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.
- 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.
- Pour the chocolate over the top and spread a thin layer across the slice and sprinkle over the chopped nuts.
- Place into the fridge for 3 hours or the freezer for 1 hour, to set.
- Cut into 12 bars.
Store in the fridge for up to 3 weeks or in the freezer for 2 months.
Recipe makes 12 bars