serves
9
prep time
50 minutes
protein
18g
fat
3.5g
carbs
24g
calories
200
| Base | |
|---|---|
| 1.5 cups | Soy Protein Crisps |
| 1/4 cup | Rolled Oats |
| 120g | Macro Mike x Streets Golden Gaytime Protein Powder |
| 1/2 cup | Skim Milk (or plant based) |
| 1 tbsp | Sugar Free Caramel Sauce |
| Filling | |
|---|---|
| 100g | Instant Vanilla Pudding |
| 20g | Custard Powder |
| 650ml | Skim Milk (or plant based) |
| 1 tsp | Vanilla Bean Extract |
| 40g | Marco Mike x Streets Golden Gaytime Protein Powder |
| 1.5 tsp | Gelatine combined with 2 tbsp water |
| Toppings | |
|---|---|
| 50g | Milk Chocolate, Melted (or vegan alternative) |
| 1 tbsp | Soy Protein Crisps (blended) |
-
In a food processor blend soy protein crisps and oats until smooth. Put aside 1 tbsp of soy protein crisps for toppings.
-
Combine all of the base ingredient for the slice, place in baking tray and refrigerate.
- Combine together all of the filling ingredients except for the gelatine and the water.
- Whisk together gelatine and water in a small bowl. Melt in the microwave for 20 second intervals until dissolved – this may take up to 60 seconds in total. Let cool slightly and combine with the filling ingredients.
- Pour mixture over the base and refrigerate for at least 30 minutes or until custard is firm.
- Melt chocolate in the microwave, drizzle over custard top with blended soy protein crisps.
- Enjoy!
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