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

To make the topping:

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

To make the drizzle:

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

Nicole Frain

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!