Protein Neapolitan Slice

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Ingredients

For the base:

  • 130g (13) Medjool dates

  • 100g desiccated coconut 

  • 130g almond meal

  • 2 tablespoons coconut oil - melted 

  • Water

For the vanilla layer:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Vanilla

  • 100g cashew - soaked and drained

  • 2/3 tin coconut cream

  • 17ml coconut oil

  • 1 teaspoon vanilla essence or bean paste

  • 100g sugar free white chocolate - melted

For the strawberry layer:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace in Strawberry

  • 100g cashew - soaked and drained

  • 2/3 tin coconut cream

  • 17ml coconut oil

  • 1 teaspoon vanilla essence or bean paste

  • 5 fresh strawberries

  • 1 teaspoon honey or rice malt syrup

For the chocolate layer:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Chocolate

  • 100g cashew - soaked and drained

  • 2/3 tin coconut cream

  • 17ml coconut oil

  • 1 teaspoon vanilla essence or bean paste

  • 100g sugar free dark chocolate - melted

  • 1 tablespoon cocoa powder 

For the topping:

  • 200g strawberries - sliced

  • No added sugar jelly 

Directions

  1. Line an 8 x 8 inch brownie tin with baking paper.

  2. For the base: Place all base ingredients in a food processor and blend until combined. If too dry add 1 tablespoon extra water at a time to bring together.

  3. Press base into lined tin.

  4. For the filling: To make the vanilla layer, place all ingredients in a food processor and blend until smooth and creamy. Pour over the base mix in the tin and place in the fridge to set while you make the next layer.

  5. To make the strawberry layer, place all ingredients in a food processor and blend until smooth and creamy. Pour over the vanilla mix in the tin and place in the fridge to set while you make the next layer.

  6. To make the chocolate layer, place all ingredients in a food processor and blend until smooth and creamy. Pour over the strawberry mix in the tin and place in the fridge to set while you make the next layer.

  7. For the topping: Slice similar sized strawberries, and place uniformly on top of the chocolate mix in whichever pattern you desire. 

  8. Make the jelly as per the packet instructions and slowly pour over just enough to cover the strawberries. 

  9. Place in the fridge to set for a minimum of three hours or best left overnight. 

  10. Use a hot, sharp knife to slice.

  11. Best stored in the fridge for up to 5 days.

  12. Can be frozen without the final strawberry jelly topping layer.

Nutritional Information

Per serve (126g) / Per 100g

Energy (kJ): 2140/1700 | Protein (g): 14.3/11.3 | Fat (g): 40/31.7 | Saturated Fat (g): 20.9/16.6 | Carbohydrates (g): 23/18.3 | Sugar (g): 17.2/13.7 | Sodium (mg): 30/24