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Creamy Red Velvet Slice

Creamy Red Velvet Slice recipe from Bulk Nutrients

Creamy Red Velvet Slice recipe from Bulk Nutrients

Makes: 16 servesCalories: 180Difficulty Level: ModeratePreparation time: 90 minutesCook time: 0 minutesTotal time: 90 minutes

Ingredients

For Red Velvet Base:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Chocolate
  • 1 beetroot – steamed until tender, drained and cooled
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/3 cup desiccated coconut
  • 2 tablespoons honey
  • 2 teaspoons cocoa powder
  • 30g cashew nuts
  • 30g almond meal
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon

For Cookies and Cream Top:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Cookies and Cream
  • 1 cup cashew nuts
  • 1 can coconut cream – use thick component only
  • 1 teaspoon of zero/low-calorie sweetener
  • 2 tablespoons coconut oil – melted
  • 30g dark chocolate – chopped

Instructions

To make the base:

  1. Step 1: Line a brownie tin with baking paper.
  2. Step 2: Place all base ingredients in a food processor and blend until smooth.
  3. Step 3: Press evenly into the prepared tin ensuring a flat surface.
  4. Step 4: Place base in the fridge to set. Best overnight or for a minimum of three hours.

To make the topping:

  1. Step 1: Combine cashew nuts, coconut cream, zero/low-calorie sweetener and coconut oil in a bowl and set aside to soak for approximately one hour. If you find the coconut oil sets during soaking, just zap in the microwave until it softens.
  2. Step 2: After one hour, place all soaked ingredients in a food processor and blend until creamy and smooth.
  3. Step 3: Remove the blade and stir in the protein and dark chocolate pieces. Set aside.
  4. Step 4: Pour the topping layer over the base layer and place in the fridge to set for a few hours.
  5. Step 5: Remove the slice from the tin with a sharp, hot knife.
  6. Step 6: Top with melted chocolate and walnuts.
  7. Step 7: Slice can be stored in the freezer for up to three months, otherwise best consumed within five days in the fridge in an airtight container.
Nicole is a qualified Personal Trainer and Food Scientist

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.

More about Nicole Frain

Featured Products

Bulk Nutrients' Whey Protein Isolate WPI is ultra high in protein and is sourced from grass fed cows
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Bulk Nutrients' WPC Whey Protein Concentrate offering high protein levels and unbeatable value
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Bulk Nutrients' Protein Matrix+ exceptionally creamy and easily digested high quality protein blend
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