Choc-Raspberry Protein Bars
For the base
½ cup pecans
¼ cup almonds
2 tbsp melted butter or coconut oil
1 tbsp honey or rice malt syrup
2 tbsp cacao powder
½ cup coconut
¼ cup chocolate WPI
For the raspberry layer
1 cup rasberries
1 tbsp rice malt syrup or honey
1 tbsp chia seeds
1 ½ cups greek yoghurt
½ cup vanilla bean WPI
- Blend all base ingredients together in a food processor for 2-3 minutes. Place into a lined slice tin and press down firmly with the back of a spoon. Place in freezer.
- Blend all raspberry ingredients in a food processor until combined. Set aside in refrigerator for 1 hour or until chia seeds have begun to swell.
- Remove base from freezer. Pour raspberry mixture on top of base and smooth out the top. Place in freezer for 2-3 hours until frozen through.
- Allow to soften at room temperature for 10 minutes before serving.
- Store in freezer.