Vegan Peanut Butter Slice

For the base:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla or Salted Caramel
• 1 1/2 cups rolled oats - blended into a flour
• 1/3 cup buckinis
• Pinch of salt
• 1/2 cup natural peanut butter
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil - melted
• 1 teaspoon vanilla essence

For the topping:

• 1 cup raw cashews - soaked overnight then drained
• 200g coconut cream
• 1/4 cup squeeze of lemon
• 1/2 cup coconut oil - melted

1. Combine all base ingredients except maple syrup and peanut butter.
2. Place maple syrup and peanut butter in a separate cup and place in the microwave for 30 seconds. Stir well.
3. Add liquids to the rest of the mix and stir well. Pour into a lined 8 x 8 brownie tin, press firmly and set aside.
4. Place all topping ingredients in a processor and blend well.
5. Pour on top of the base mix.
6. Place in the fridge to set for a minimum of two hours.
7. Once set, remove from tray and slice with a hot, sharp knife into 16 pieces.
8. We drizzled our with a mix of peanut butter and coconut oil.
9. Best stored in the fridge for up to five days.