Chocci Weetbix Slice 

This Chocci Weetbix slice is easy to make and super tasty.

Makes 16

Approx. 5.8g Carbs _ 5g Protein _3.7g Fat

You will need:

  • 1/3 cup sultanas
  • 6 tablespoons desiccated coconut
  • 3 tablespoons peanut butter (Smooth or Crunchy – preferably natural)
  • 2 tablespoons of coconut oil – melted
  • 2-3 tablespoons of Rice Malt Syrup
  • 6 weetbix – broken into crumbs
  • 2 tablespoons Cacao
  • 2 tablespoons Chocolate Protein Powder
  • 80-100g dark chocolate (for the top layer)
  • 2 tablespoons coconut oil (for the top layer)

 

Process:

Add all ingredients to a large mixing bowl (except those for the top layer), mix well. If the mix looks a little dry add extra rice malt syrup.

Line a brownie tray with baking paper and press the mixture into the tray.

In a microwavable bowl add the top layer ingredients, dark chocolate and coconut oil and melt in the microwave then stir.

Pour top layer mixture over the rest and smooth out with a spoon.

Put in the fridge to set. Once set use a sharp hot knife to cut into 16 slices.

The slice is best kept in the fridge and will last about a week (5-7 days)




Wanna be Ferrero Balls

These are one of my favourite protein balls. They are so easy to make and you can store them in the freezer for about a month.

You will need:

  • 50g Hazelnut butter (if you don’t have any you can use Peanut Butter)
  • 150g of dates (they must be pitted)
  • 30g brown rice protein
  • 10g raw maca powder
  • 30g coconut oil
  • 50g of hazelnuts (if you don’t have any you can use almonds)
  • 500g dark chocolate (you can use organic, cooking or just your favourite type)

Process:

First in a food processor, blend the dates. Then simply add all other ingredients and process until reasonably smooth.  Then simply roll the mix into balls and store them in the fridge to set.

The balls can be stored in the freezer and taken out as you need them. These have about 7.5 grams of protein per serve (2 balls) and you’ll make about 10-12 balls from this recipe.