Protein rice bubble slice
A protein-packed remix of the classic LCM bar, gluten-free rice bubbles, nut butter, vanilla protein, and a dark chocolate top. Slice it up for the week.
Childhood nostalgia with a protein kick. Two layers, vanilla and chocolate, finished with melted dark chocolate. Slice it up at the start of the week and you’ve got a clean treat sorted.
Ingredients
- 3 cups gluten-free rice bubbles
- 1/4 cup Nothing Naughty fibre syrup
- 1/4 cup honey
- 1/2 cup crunchy nut butter (peanut or almond)
- 3 scoops vanilla protein isolate
- 2 tablespoons cacao or cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil or organic butter
- 100g dark chocolate, melted
Method
- Line a 10x20cm baking pan with baking paper.
- Add 1 1/2 cups of rice bubbles to one bowl and the other 1 1/2 cups to a second bowl.
- Over low heat, melt the honey, vanilla extract, fibre syrup, and coconut oil/butter.
- Remove from heat and mix through the crunchy nut butter.
- Pour half of the mixture into one bowl of rice bubbles and stir to combine.
- Add the cacao to the remaining nut butter mixture, stir, then mix into the second bowl of rice bubbles.
- Press one bowl of mixture firmly into the lined pan as the base.
- Add the second bowl of mixture on top, pressing firmly so the layers stick together.
- Melt the dark chocolate and pour over the top.
- Set in the fridge for 1 hour before slicing.
The Nourish Collection
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