Apricot And Coconut Slice
2 scoops (60g) Bioflex Nutrition Proflex in Vanilla
170g dried apricots - soaked in water for one hour
100g shredded coconut
1/3 cup rice malt syrup or honey
1 teaspoon vanilla essence
Place all ingredients in a mini food processor and blend until combined. Apricots may remain chunky.
Place into a lined brownie or loaf tin and press down well.
Place in the fridge to set for one to two hours.
Drizzle with melted chocolate if desired.
Once set, remove from tin and slice with a shape knife.
Best consumed within 4-6 days and stored in the fridge.
Per serve (42g)/ Per 100g
Energy (kJ): 640/1520 | Protein (g): 7.2/17 | Fat (g): 6.6/15.7 | Saturated Fat (g): 5.3/12.5 | Carbohydrates (g): 14.3/34 | Sugar (g): 12.8/30.5 | Sodium (mg): 19/46