chocolate slice

Food

Recipe: Almond & Choc Slice

Need a slightly healthier option to give to the family at a Christmas gathering this year?
Bring this one along!


Makes 6 servings
(per 1) Carbs 18g / Fat 25g / Protein 10g / Calories 332


Ingredients

  • 1 cup almond butter
  • 1/4 cup apple sauce
  • 1 tsp vanilla extract
  • 1.5 tsp baking soda
  • 1/2 cup sorghum flour (can also use coconut flour, almond flour, or buckwheat)
  • 1/8 cup natvia
  • Dark chocolate OR cacao pieces (you pick how much, a little goes a long way)

Method

  1. reheat oven to 180C/350F
  2. Line a baking tray with baking paper
  3. In a bowl combine almond butter, apple sauce and vanilla extract, stir
  4. In a separate bowl combine dry ingredients: baking soda, sorghum flour, natvia and dark chocolate (or cacao), stir.
  5. Add the dry ingredients into the wet and combine them all together.
  6. Place mix into baking tray (it won't take up the whole tray, triple ingredients if you want to fill a whole tray for more servings)
  7. Bake for 10-15 minutes 
  8. Place tray on a cooling rack and allow to cool completely before serving, if you remove them from the tray too soon they will not be able to hold together

Food

Recipe: Choc Caramel Protein Slice

So lately I've had to increase my protein intake, and I always like to find more interesting ways to do that, because I get bored of most protein supplements... and then I found this amazing thing, protein custard. I popped into ASN Brisbane pick mine up. It's a casein powder that turns into a custard when mixed with water, mine was caramel flavoured, and it gave me an idea... If I put less water, maybe the caramel will be more like fudge, and maybe, just maybe, I can make a protein slice. Well it worked! This is great as a dessert or a healthier treat.


Makes 12 servings
(per 1) Carbs 85.1g / Fat 22.8g / Protein 18.1g / Calories 385.4


Base Ingredients

  • 2 cups cashews
  • 1.5 cups pitted dates
  • 2 tbsp rice malt syrup

Filling Ingredients

Topping Ingredients

  • 330g dark chocolate (80% if you can get it) - this is roughly a block and a half
  • 30g pistachios 

Other

  • Coconut oil (for greasing baking pan)

Instructions

  1. Preheat oven to 175C
  2. Combine all base ingredients (except rice malt syrup) in a food processor until the cashews have broken down into small crumbs
  3. Remove ingredients from the food processor and place into a bowl
  4. Add the rice malt syrup and stir it through until the ingredients are combined
  5. Take an 8" baking pan, if you have one, and using a piece of paper towel lightly grease the tray with coconut oil
  6. Spoon the base ingredients into the pan and press down firmly until the whole base is covered
  7. Place the pan into the oven for 20 minutes
  8. Remove the pan from the oven and while it is cooling start to mix up your protein custard. To do this take the 10 scoops (there is a scoop in the container) and place them into a bowl, slowly begin to add water to the protein powder and continuously stir it. You want it to be a very thick consistency (if you've seen whipped peanut butter before it should start to look like that).
  9. Once the protein custard has reached your desired consistency pour it over the top of the base layer (still in the tray) and then place it into your freezer for an hour.
  10. While the pan is in the freezer melt your dark chocolate and cut up 30g of pistachios
  11. After the hour of setting in the freezer is complete take the pan out and pour a thin layer of melted dark chocolate over the top
  12. Sprinkle pistachios over the top of the melted chocolate
  13. Place it back in the freezer overnight before serving
  14. Store in the fridge or freezer.

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