Peanut Butter Chocolate Slice

³ Description

Inspired by a good old caramel slice, these babies are full of good fats and protein, fairly low carb, and super sweet. And, icing on the cake - PEANUT BUTTER. Need I say more?

² Ingredients

•  1 cup, NFS Unroasted Almonds
•  1 tablespoon Unsalted Butter Stick
•  1/2 tablespoon Coconut Oil
•  100 g Cottage Cheese (Lowfat 1% Milkfat)
•  0.3 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
•  1 serving (serving = 1 scoop) Gaspari Nutrition MyoFusion - Delicious Vanilla
•  1 serving (serving = 2 tbsp) Peter Pan 100% Natural Crunchy Peanut Butter
•  1 serving (serving = 2 pieces) Moser Roth Premium Dark Chocolate 70% Cocoa

q Directions

Using almond meal or almonds processed finely, mix in the melted butter and distribute into the 9 sprayed muffin tins. I used silicone. Could also be made as a slice in a tray quite easily.

Bake at 180 (350) until the bases are browned.

Remove and let cool.

In a food processor combine the cottage cheese, protein powder, peanut butter, and salt. I actually used Gaspari Elite Peanut Butter Cookie Dough, but any light flavour would work. If needed, add some stevia or any other sweetener to this part though it will taste better once baked. Split this mixture between the muffin tins. Bake again until lightly browned.

Remove again and allow to cool.

In a separate container melt the dark chocolate and the coconut oil. Once the cottage cheese layer is cool, drizzle this over the top.

Refrigerate. When cooled, optional to sprinkle dessicated coconut over the top.

If you don't like coconut, omit the coconut oil and sprinkles.

Once cold, pop out of moulds and keep in the refrigerator. I imagine these would be awesome frozen too.