serves
12-16
prep time
5-10mins
setting time
2 hours
protein
g
fat
g
carbs
g
calories
| 225-250g | Dark chocolate Coconut oil, for melting chocolate |
| 1 cup | Rice bubbles |
| 1/2 cup | Lime, juiced |
| 40g | Macro Mike Chocolate Hazelnut Fondant Premium Plant Protein |
| HAZELNUT PRALINE: | |
|---|---|
| 60g | Biscoff |
| 4 tbsp | Coconut cream |
| 1-2 tbsp | Macro Mike Chocolate Hazelnut Fondant Premium Plant Protein |
| 35g | Dark chocolate |
- Melt chocolate using some coconut oil if needed.
- Stir through protein and rice bubbles then pour 1/3 of the mixture in the bottom of a silicone or lined tin.
- Whisk praline centre and spread over the middle of the chocolate bottom.
- Spread over remaining chocolate (you may need to heat it up again slightly).
- Set in freezer for approximately 2 hours then cut into 12-16 slices.
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