Vanilla-Choc Protein Slice & Banana Berry Crumble

Thanks to nut-based flours, which provide moisture, sweetness and a well rounded flavour from the good fat content, find out how healthy desserts like these don’t compromise on taste.

Ingredients:

For vanilla base:

2 Tbsp Lucky Almond Meal with Chia
2 Tbsp vanilla pea/brown rice protein powder (I used pea protein)
1 Tbsp coconut flour
2 Tbsp 100% almond butter
3 tsp coconut oil
2 tsp rice malt syrup
pinch cinnamon

For chocolate topping:

2 Tbsp chocolate pea/brown rice protein powder (I used pea protein)
Heaped Tbsp cacao/cocoa powder
2 Tbsp 100% almond butter
2 tsp coconut oil
2 tsp rice malt syrup
pinch salt
1 Tbsp desiccated coconut, for decorating

Method
:

Add all ingredients for the vanilla base into a blender (I used an Omniblend). Cover and blend until the mixture is well combined and smooth; You may need to stop the blender and scrape the mixture down from the sides of the blender a few times.
Scoop the mixture out and press into a small, shallow square/rectangular dish or lined baking tin (The dish I used was 4.5’’ x 7’’ x 1.5’’). Cover and place in the freezer to firm.
Meanwhile, rinse out the blender before adding all the ingredients for the chocolate topping, excluding the desiccated coconut. Cover and blend until the mixture is well combined and smooth.
Remove dish with vanilla base from the freezer and scoop chocolate topping on top, flattening down with a spoon. Sprinkle with desiccated coconut, cover and refrigerate for at least an hour, or until firm.
Run a knife around the edges of the dish and cut into squares/slices. Try not to eat it all at once ;) These should keep in the fridge for about a week.

Banana Berry Crumble:

A dessert so healthy you can justify having it for breakkie.

Ingredients

1/2 – 2/3 Cup frozen (or fresh) mixed berries
1 medium-large very ripe banana, chopped
¼ Cup traditional (not instant) rolled oats
¼ Cup Lucky Almond Meal with Quinoa
1.5 Tbsp walnuts, chopped into chunks
1 Tbsp coconut oil
1 tsp rice malt syrup
¼ tsp cinnamon
tiny pinch salt

Method:

Preheat oven to 180 degrees C. Place berries and banana in a small, shallow, oven-proof dish (Mine was 4.5’’ x 7’’ x 1.5’’), distributing them evenly.
In a small bowl, mix together remaining ingredients to make the crumble.
Scoop crumble mixture and place on top of the fruit, pressing it down with a spoon and distributing it evenly.
Bake for approx 30 min, or until the crumble is golden brown. Eat warm or cold with a dollop of unsweetened yoghurt, an extra sprinkle of cinnamon and a drizzle of almond butter if you’d like. This will keep in the fridge for a couple of days.

To find out more about the latest product range from Lucky visit www.luckynuts.com.au