Protein Popcorn Slice

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Chocolate
• 70g popped popcorn
• 200g chocolate – melted
• 30ml coconut oil
• 60g almond spread
• 80g shredded coconut
• 1 teaspoon of zero/low-calorie sweetener
• Pinch of salt

1. Step 1: Line an 8 x 8 inch baking tin with paper.
2. Step 2: Pop the popcorn if required.
3. Step 3: Melt the chocolate and coconut oil together on 30 second intervals using the microwave.
4. Step 4: Once melted, stir in the almond spread.
5. Step 5: Combine popcorn, protein powder and coconut in a separate bowl.
6. Step 6: Pour over chocolate mix and stir until well coated and mixed.
7. Step 7: Press into the lined tin. You may need to apply some pressure.
8. Step 8: Place in the fridge to set.
9. Step 9: Break up or slice once set.
10. Step 10: Store in an airtight container in the fridge for up to 5 days.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, 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!