Makes 12
Prep time: 1 hour
Setting time: 1 hour
Ingredients
Base
1 ¼ cups gluten-free flour
¼ cup cacao powder
½ cup dairy-free or vegan butter
1/3 cup coconut sugar
1 Tbsp cold water
Peanut Butter filling
1 ½ cups peanut butter
1 cup rice malt syrup
1/3 cup coconut oil
1 scoop True WPI90 in French Vanilla
1 tsp vanilla extract
Chocolate topping
200g dark dairy-free chocolate
1 cup coconut cream
Method
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Preheat oven to 180 degrees Celsius and line a medium-sized baking tray
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Put all the base ingredients into a high-speed blender and mix until combined, place the mixture onto the tray and press down so it is evenly distributed
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Place the tray into the oven and bake for 15-20 minutes, once cooked allow to cool to room temperature
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For the filling, place the peanut butter, rice malt syrup, coconut oil, and vanilla into a small pot and stir on medium heat until a smooth and silky mixture forms. Take off of the heat and stir through the protein powder
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Pour this onto the cooled base then put into the fridge for 30 minutes
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To make the chocolate topping, chop up the chocolate into small chunks and place into a heat-proof bowl. Heat the coconut cream up in a pan over a gentle heat and stir ensuring it doesn’t burn. Place the hot cream over the chocolate and let it sit for 5 minutes. After 5 minutes whisk the cream and chocolate mixture together until glossy and smooth
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Pour this over the cooled slice then place back into the fridge to set for one hour
