I don’t know about you, but desserts keep me fuelled, especially through stressful times. These slices are basically a lazier variation of my vegan picnic bars – but hey they are still just as delicious and will definitely impress. It contains the crunch from the peanuts, sweet chewiness from the caramel rice bubbles and of coarse chocolate too!
Here is the recipe:
7-INGREDIENT PROTEIN PICNIC CRUNCH SLICES
(no-bake, gluten-free, high-protein)
(no-bake, gluten-free, high-protein)
MAKES: 6 slices
Biscuit base:
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4 x vegan shortbread biscuits (I used the @woolworths_au gluten free scotch fingers )
Caramel Rice bubbles layer:
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1/2 cup maple syrup
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1/4 cup peanut butter ( I used @byronbaypeanutbutter smooth )
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1 cup rice bubbles
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1 scoop (40g) vegan choc protein powder (I used @macr0mike choc caramel flavour)
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½ cup roasted peanuts
Choc topping:
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90g vegan dark chocolate ( I used @pana_organic eighty )
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1/2 scoop vegan choc protein powder
METHOD:
1. Line a small container with non-stick paper (mine was ~ 10 x 15cm)
2. BISCUIT BASE: Arrange the biscuits so that it fills the entire bottom of the container. You can cut a few and piece it together to fill the spaces
3. CARAMEL RICE BUBBLE LAYER: Combine the rice bubbles and protein powder. Mix the maple syrup and nut butter until smooth. Pour it into the rice bubble mixture and stir until the protein powder has fully dissolved and rice bubbles are all coated
Sprinkle the roasted peanuts over the rice puff layer.
4. Put the slice into the freezer for 30 minutes
5. CHOC COATING: melt the dark chocolate and stir in the protein powder until smooth. Pour the chocolate over each log. Put the chocolate bar back into the freezer for 30 more minutes until set.
**Store in the fridge for up to 2 weeks!
Enjoy!!! let me know if you make it!