Ingredients

  • SLICE INGREDIENTS
  • 1 serve of Nuzest Vanilla Matcha Clean Lean Protein
  • 1 cup green banana flour
  • 1 cup coconut flour
  • 1 chia egg
  • 1 teaspoon chia seeds
  • 1 cup cashews soaked
  • 1 tsp. vanilla bean paste extract
  • 1 cup almond milk unsweetened
  • ½ cup brown rice syrup
  • ½ teaspoon Himalayan sea salt
  • GLAZE INGREDIENTS
  • 1 scoop Nuzest Vanilla Matcha Clean Lean Protein
  • 1 tsp. vanilla bean paste extract
  • Sprinkle of hemp seeds for decorationSprinkle of hemp seeds for decoration

Method

  1. Pre-soak your cashews for a minimum of 3 hours
  2. Strain your cashews, then rinse them, strain again and pulse in your food processor, intermittently scraping down the sides until you have a nice cashew paste (add small increments of almond milk here if needed to get the cashews moving)
  3. Add the vanilla bean paste, brown rice syrup, almond milk and chia egg to your food processor and blitz together just to get the ingredients blended (no longer than 10 seconds)
  4. In a separate bowl mix your dry ingredients: banana flour, coconut flour, chia seeds, Nuzest protein and salt until combined
  5. Pour your wet ingredients into the bowl of dry ingredients and mix
  6. With clean hands, knead the ingredients together. If they’re too dry to be pressed into your slice tin, slowly add small amounts of milk until just moist enough
  7. Line your slice tin with baking paper and empty the dough into the tin
  8. Press it down firmly with your hands making sure it is level
  9. Set in the fridge for 15 minutes
  10. Whilst your slice is setting melt your coconut oil on low heat till just melted
  11. Whisk in your Nuzest protein and vanilla until combines
  12. Pull your slice out of the fridge and with a tablespoon, flick your glaze diagonally across your slice till all used
  13. Pop back in the fridge to set before slicing and serving

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