Neapolitan Protein Slice

10
10 minutes

BOTANIKA BLENDS RECIPES

Ingredients

Base

✔️ 1 cup instant oats
✔️ ½ cup Botanika Blends Neapolitan Wiz Plant Protein
✔️ ⅓ cup nut or seed butter
✔️ ⅓ cup maple syrup

Topping

✔️ 130g white chocolate
✔️ Strawberry compote or store-bought strawberry jam

Strawberry Compote

✔️ 1 cup strawberries
✔️ 2 tsp maple syrup
✔️ 2 tsp lemon juice

PLANT PROTEIN - NEAPOLITAN

~~$49.95~~ $37.46+

Like your favourite Neapolitan ice cream... but with a protein-packed twist. 🍓🤍🍫

If you're a fan of the classic trio of chocolate, vanilla and strawberry, this one's for you. Made with our Neapolitan Wiz Plant Protein, this no-bake slice is creamy, fruity and incredibly easy to make. Keep a batch in the freezer for the perfect sweet snack whenever cravings hit.

Method

1. Prepare the base

Add the instant oats, Neapolitan Wiz Plant Protein, nut or seed butter and maple syrup to a mixing bowl. Stir until a thick dough forms. Press evenly into a lined loaf tin or container.

2. Make the topping

Melt the white chocolate until smooth and pour evenly over the base.

3. Create the swirl

Spoon a few teaspoons of strawberry compote (or strawberry jam) over the white chocolate. Use a toothpick or skewer to gently swirl through the chocolate.

4. Chill

Place the slice in the freezer for 1 hour, or until firm enough to slice.

5. Slice and enjoy

Cut into pieces and enjoy straight from the fridge or freezer.

Strawberry Compote

Add the strawberries, maple syrup and lemon juice to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and the mixture has slightly thickened. For a smoother compote, strain through a fine mesh sieve before using.

Nutrition

Made with our Neapolitan Wiz Plant Protein, this slice is a delicious way to enjoy a little extra plant-powered protein while satisfying those dessert cravings.

Storage

Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Allow to soften slightly before serving if frozen.

Frequently Asked Questions

Add an extra small drizzle of maple syrup or peanut butter until the mixture holds together firmly when pressed.
Rice malt syrup or honey both work well as substitutes.
Yes, almond butter works as a 1:1 swap if you'd prefer, or need a peanut-free option.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Yes, milk or dark chocolate both work if you'd prefer a less sweet shell.
Yes, slice it first, then freeze in an airtight container for up to 2 months. Thaw in the fridge before eating.

Add an extra small drizzle of maple syrup or peanut butter until the mixture holds together firmly when pressed.
Yes, almond butter works as a 1:1 swap if you'd prefer, or need a peanut-free option.
Yes, milk or dark chocolate both work if you'd prefer a less sweet shell.

Rice malt syrup or honey both work well as substitutes.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Yes, slice it first, then freeze in an airtight container for up to 2 months. Thaw in the fridge before eating.

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