High Protein Choc Peanut Butter Slice

For the base:

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ , Thermowhey or Earth Protein in Chocolate
• 60g rice puffs
• 80g peanut pieces
• 80g coconut oil – melted
• 1 teaspoon vanilla essence
• 30g white chocolate – melted
• 50ml rice malt syrup
• 1 tablespoon (30g) peanut butter

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ , Thermowhey or Earth Protein in Vanilla or Salted Caramel
• 200g peanut butter – smooth or crunchy
• 100ml coconut oil – melted
• 1 teaspoon vanilla essence
• 200ml coconut cream

For the topping:

• 100g dark chocolate
• 20g coconut oil

1. Step 1: Line an 8 x 8 inch brownie tin with baking paper.
2. Step 2: To make the base, place all base ingredients in a bowl and mix well.
3. Step 3: Press into the brownie tin base.
4. Step 4: To make the filling, combine all filling ingredients in a processor and blend until smooth.
5. Step 5: Pour the filling mix over base mix.
6. Step 6: To make the topping, melt the chocolate and coconut oil together and then pour over the filling mix.
7. Step 7: Optional: We melted white chocolate and drizzled this through the topping for effect.