Protein per serve: 5.6g
1 1/2 cup rice bubbles
1 scoop (30g) True WPI90 Rich Chocolate
1/2 cup desiccated coconut
1/2 cup walnuts, chopped
240g of 70% dark chocolate (You’ll use the rest of the block on top!)
1/4 cup coconut oil
1/4 cup maple syrup
Top chocolate layer:
120g 70% dark chocolate
1 tsp coconut oil
Start by combining the rice bubbles, protein, coconut and walnuts in a large bowl.
In a separate bowl, melt the chocolate, coconut oil and maple syrup and stir until smooth.
Add the chocolate mixture to the rice bubble mixture and stir until everything is evenly coated.
Line a baking dish with baking paper and pour the mixture into the prepared tin.
Press down firmly with a spoon to secure tightly in the tin.
Place in the fridge for an hour to set.
For the top chocolate layer, melt together the chocolate and coconut oil.
Once the slice has set, take out of the fridge and pour over the chocolate. Put it back in the fridge to set for 10 minutes. Cut into squares and enjoy!