|Prep Time 15 minutes||Cook time|
|Nutrition Per Serve||137.8 Calories|
Servings per slice – 12 -14 ( approx 8cm slice)
1 scoop noway choc caramel protein
1/3 cup raw cacao powder
5 dried figs
1/4 cup coconut oil
1 cup cashews
2 cup pistachios (blend one cup and then add the second cup as whole pistachios to give the slice some texture)
1 tsp vanilla bean paste
1 tsp of cinnamon
1/2 cup coconut flakes
1 tsp cinnamon
1.Preheat oven to 180°C / 320°F (fan-forced) – line a 20 cm square cake tin with non stick baking paper.
2. Place the protein powder, cacao, dates, oil, cashews, 1 cup of the pistachios, vanilla, cinnamon and banana in a food processor and process until smooth, add the extra cup of pistachios at this stage.
3. Spoon the mixture into prepared tin and sprinkle it with cinnamon and coconut flakes.
4. Bake for 40 mins or until Firm to Touch, Store in refrigerator in an airtight container for up to 1 week.