Nutty Chocolate Slice

For the base:

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+, Thermowhey or Earth Protein in Chocolate
• 120g peanuts – chopped
• 120g almond meal
• 40g coconut oil – melted
• 50g peanut butter
• 5g coconut sugar
• 1 teaspoon vanilla essence
• 60ml almond milk

For the filling:

• 180g dates – soaked and drained
• 100g peanut butter
• 100g almond spread
• 1 teaspoon vanilla essence
• 20g no added sugar maple syrup
• 60g coconut oil
• Pinch of salt

For the topping:

• 150g dark chocolate
• 1 tablespoon coconut oil

1. Line an 8 x 8 inch baking tin with baking paper.

To make the base:

1. Combine all dry ingredients in a bowl, and combine all wet ingredients in a separate bowl. Mix both bowls separately to combine.
2. Pour wet ingredients in with dry ingredients and mix well.
3. Pour into the base of the tin and press down evenly.

To make the filling:

1. Combine all ingredients in a processor and blend well.
2. Pour the filling mix over the base mix in the tin and spread evenly.

To make the topping:

1. Melt the chocolate and coconut oil together in a saucepan on the stove or in the microwave.
2. Pour over the filling in the tin.
3. Sprinkle additional peanut pieces and coconut if desired.
4. Allow to set for a minimum of two hours in the fridge.
5. Slice with a sharp, hot knife. Best stored in the fridge.