Bounty Protein Slices
Makes: 10Calories: 344Difficulty Level: ModeratePreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes
Ingredients
- 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
- 3 cups desiccated coconut
- 60ml almond milk
- 1 tablespoon honey or rice malt syrup
- 1 teaspoon coconut sugar
- 1 teaspoon vanilla essence
- 50g pecans - chopped
- 1/2 cup coconut oil - melted
- 1 tablespoon almond spread
- 100g dark chocolate
Instructions
- Step 1: Line an 8 x 8 inch brownie tin with baking paper and set aside.
- Step 2: Combine coconut oil, vanilla, almond spread, honey and almond milk in a bowl. Heat for 45 seconds in microwave to help combine.
- Step 3: Add liquid to coconut, protein and sugar. Stir well.
- Step 4: Press mix into the tin and place in the fridge to set for a minimum of two hours. Remove from the fridge and cut out coconut rounds using a cookie cutter or glass.
- Step 5: Melt dark chocolate.
- Step 6: Dip coconut rounds into chocolate and place on a cooling rack to drain.
- Step 7: Best stored in the fridge once set for up to one week.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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