Red Velvet Slice
Makes 16 Slices
For Red Velvet Base:
1 beetroot – steamed until tender, drained and cooled
1/2 cup rolled oats
1/2 cup walnuts
1/3 cup desiccated coconut
2 tablespoons honey
2 teaspoons cocoa powder
30g cashew nuts
30g almond meal
1 tablespoon coconut oil
1 teaspoon cinnamon
1 scoop Bioflex Nutrition Proflex in Chocolate
For Cookies and Cream Top:
1 cup cashew nuts
1 can coconut cream – use thick component only
2 tablespoons coconut oil – melted
30g dark chocolate – chopped
To make the topping: Combine cashew nuts, coconut cream, Sweetvia and coconut oil in a bowl and set aside to soak for approximately one hour. If you find the coconut oil sets during soaking, just zap in the microwave until it softens.
After one hour, place all soaked ingredients in a food processor and blend until creamy and smooth.
Remove the blade and stir in the protein and dark chocolate pieces. Set aside.
To make the base: Line a brownie tin with baking paper.
Place all base ingredients in a food processor and blend until smooth.
Press evenly into the prepared tin ensuring a flat surface.
Pour the topping layer over the base layer.
Place in the fridge to set. Best overnight or for a minimum of three hours.
Remove the slice from the tin with a sharp, hot knife.
Top with chocolate or walnuts.
Slice can be stored in the freezer for up to three months, otherwise best consumed within five days in the fridge in an airtight container.
Per serve (42g) / Per 100g
Energy (kj): 738/1760 | Protein (g): 6.1/14.6 | Fat (g): 13.6/32 | Saturated Fat (g): 6.6/15.8 | Carbohydrates (g): 6.9/16.4 | Sugar (g): 4.4/0.5 | Sodium (mg): 84/200