Makes 12 

Ingredients

Base

1 ¼ cups gluten-free flour
¼ cup True Protein Cacao Powder
½ cup dairy-free or vegan butter
1/3 cup coconut sugar
1 Tbsp cold water

Peanut Butter filling

1 ½ cups peanut butter
1 cup rice malt syrup
1/3 cup coconut oil
1 scoop True Protein WPI 90 French Vanilla Protein Powder
1 tsp vanilla extract

Chocolate topping

200g dark dairy-free chocolate
1 cup coconut cream

Method

1. Preheat oven to 180 degrees Celsius and line a medium-sized baking tray

2. Put all the base ingredients into a high-speed blender and mix until combined, place the mixture onto the tray and press down so it is evenly distributed

3. Place the tray into the oven and bake for 15-20 minutes, once cooked allow to cool to room temperature

4. For the filling, place the peanut butter, rice malt syrup, coconut oil, and vanilla into a small pot and stir on medium heat until a smooth and silky mixture forms. Take off of the heat and stir through the protein powder

5. Pour this onto the cooled base then put into the fridge for 30 minutes

6. To make the chocolate topping, chop up the chocolate into small chunks and place into a heat-proof bowl. Heat the coconut cream up in a pan over a gentle heat and stir ensuring it doesn’t burn. Place the hot cream over the chocolate and let it sit for 5 minutes. After 5 minutes whisk the cream and chocolate mixture together until glossy and smooth

7. Pour this over the cooled slice then place back into the fridge to set for one hour