Nutty Chocolate Slice

For the base:

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+, Thermowhey or Earth Protein in Chocolate
• 120g peanuts – chopped
• 120g almond meal
• 40g coconut oil – melted
• 50g peanut butter
• 5g coconut sugar
• 1 teaspoon vanilla essence
• 60ml almond milk

For the filling:

• 180g dates – soaked and drained
• 100g peanut butter
• 100g almond spread
• 1 teaspoon vanilla essence
• 20g no added sugar maple syrup
• 60g coconut oil
• Pinch of salt

For the topping:

• 150g dark chocolate
• 1 tablespoon coconut oil

1. Step 1: Line an 8 x 8 inch baking tin with baking paper.

To make the base:

1. Step 1: Combine all dry ingredients in a bowl, and combine all wet ingredients in a separate bowl. Mix both bowls separately to combine.
2. Step 2: Pour wet ingredients in with dry ingredients and mix well.
3. Step 3: Pour into the base of the tin and press down evenly.

To make the filling:

1. Step 1: Combine all ingredients in a processor and blend well.
2. Step 2: Pour the filling mix over the base mix in the tin and spread evenly.

To make the topping:

1. Step 1: Melt the chocolate and coconut oil together in a saucepan on the stove or in the microwave.
2. Step 2: Pour over the filling in the tin.
3. Step 3: Sprinkle additional peanut pieces and coconut if desired.
4. Step 4: Allow to set for a minimum of two hours in the fridge.
5. Step 5: Slice with a sharp, hot knife. Best stored in the fridge.