Choc Raspberry Turkish Delight Slice

Base:

• 30g WPC in Chocolate
• 125g oats
• 20g cocoa
• 20g coconut oil
• 45ml sugar-free maple syrup

Filling:

• 60g WPC in Chocolate
• 500ml unsweetened almond milk
• 50g cocoa
• 20ml rosewater
• 2x 7g sachets sugar-free raspberry jelly powder
• 300ml water
• 150g raspberries (thaw first if using frozen)

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a large loaf tin lined with foil. Wet your hands as it will be sticky!
2. Step 2: Whisk together the almond milk, protein powder and cocoa in a bowl or jug until smooth and combined.
3. Step 3: Boil the water, then combine with the jelly powder in a separate bowl or jug and mix until dissolved.
4. Step 4: Combine the chocolate mixture and the jelly mixture in one large bowl and whisk until well combined. Add the rosewater and whisk again.
5. Step 5: Gently stir through the raspberries, then pour the mixture over the base.
6. Step 6: Refrigerate overnight or for a few hours until set. Dust with some extra sifted cocoa powder to serve (optional).

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.