Creamy Red Velvet Slice

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

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.