Nutty Chocolate Ganache Protein Slice

For the base:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla
• 1 cup peanut butter
• 1/3 cup pure maple syrup or rice malt syrup
• Pinch of salt
• 1/2 cup buckinis
• 1 tablespoon coconut oil - melted
• 1 teaspoon vanilla essence

For the topping:

• 100g vegan dark chocolate
• 2 teaspoons coconut oil - melted

For the drizzle:

• 2 tablespoons peanut butter
• 2 teaspoons coconut oil - melted

To make the base:

1. Place all base ingredients in a food processor and blend well.
2. Press evenly into a lined tin and set aside.

To make the topping:

1. Melt chocolate and coconut oil together and immediately pour over the base.
2. Place in the fridge to set for minimum of two hours.
3. Remove from the tray and slice with a hot, sharp knife.

To make the drizzle:

1. Melt coconut oil and peanut butter together and drizzle over the top.
2. We served ours with some additional cacao nibs.
3. Best stored in the fridge for up to one week.