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Choc Berry Protein Slice

Prep:

15-20 minutes

Chill:

4 hours
Base
1½ cup roasted or raw almonds, or any other nut/seed
¾ cup pitted dates (if they are dry, soak them in boiling water for at least 15 minutes)
2 tbsp raw cacao powder
2 tbsp (25g) Two Islands Chocolate Pea Protein Powder 
2 tbsp coconut oil 
Pinch of salt
 
Raspberry Coconut Filling
3 cups frozen or fresh raspberries
3 cups desiccated coconut
⅓ cup rice malt syrup, or any other liquid sweetener
½ cup coconut cream (solid part) 
½ cup coconut oil melted
1 tbsp beetroot powder (optional for colour)
 
Chocolate Ganache topping
250g roughly chopped chocolate or chocolate chips (melted) 
¼ cup coconut cream (solid part) 

 
  1. Line a baking tray with baking paper.
  2. In a food processor place all the base ingredients and blend until well combined. Press into the tray and set aside in the fridge. 
  3. Place all the filling ingredients into the food processor and blend until combined. Pour on top of the base layer and smooth out evenly. Set aside in the freezer for 2-3 hours. 
  4. Once the filling is set melt the chocolate in a bowl and add the coconut cream. Mix until creamy then pour on top the filling. Set aside in the freezer for another 30 minutes or so until firm then chop up the slice (you may need to leave it out for a bit to defrost).