serves
16
prep time
30 minutes
cooking time
Freeze 2 hours
protein
5g
fat
10g
carbs
6g
calories
144
| Base | |
|---|---|
| 2 cups | Almond Meal |
| 1/4 cup | Macro Mike Nutri-Grain Premium Almond Protein |
| Pinch of Salt | |
| 1/3 cup | Honey (can sub for Sugar Free Maple Syrup) |
| 1 tbsp (heaped) | Almond Butter |
| Middle Layer | |
|---|---|
| 1 1/2 | Ripe Bananas |
| 1/4 cup | Macro Mike Nutri-Grain Premium Almond Protein |
| 2 tbsp | Maca Powder |
| 2 tbsp | Honey (can sub for Sugar Free Maple Syrup) |
| Dash Almond Milk | |
| Top Layer | |
|---|---|
| 80g | DF Mylk Baking Chocolate |
- In your food processor combine all base ingredients and blend until a thick dough like texture is formed.
- Pour base into your lined baking tray and flatten out using your hand. Ensuring all edges are covered.
- Let set in freezer while working on your middle layer.
- In the same food processor or a blender, add middle layer ingredients. Blend until a smooth paste in formed.
- Pour over base and let set in freezer for an 1 hour.
- Once your middle layer semi set, pour over melted chocolate.
- Pop back into freezer for 2 hours before slicing This slice is best kept in the freezer. Enjoy!
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