Peanut Butter and Jelly Protein Slice
Ingredients
Peanut Butter Base
- 3/4 cup oats
- 1/4 cup almond meal
- 1/4 cup peanut butter fairy floss protein powder (or any vegan vanilla protein powder)
- 1 cup dates (soaked)
- 1/3 cup natural peanut butter
- 2 tbsp sugar-free maple syrup
- 1/2 tsp vanilla extract
Raspberry Coconut Layer
- 1 cup frozen raspberries
- 2/3 cup desiccated coconut
- 2 tbsp chia seeds
- 2 tbsp sugar-free maple syrup
- 2 tbsp coconut oil
Choc Layer
- 1 block dark chocolate
- 1/3 cup vanilla coconut yogurt
- 1 tsp coconut oil
Preparation
Place all base ingredients into a blender or food processor and process until slightly sticky and combined. Press into a lined tin and set aside in the freezer.
Add all raspberry coconut layer ingredients to a bowl and mix together well. Flatten over the peanut butter base. Set in the freezer for 1 hour.
Either over the stove or in the microwave, melt the dark chocolate and coconut oil until smooth and runny. Combine with coconut yogurt. Smoothen over the raspberry layer and garnish with raspberries.
Slice and enjoy! Store in the fridge.
