Protein Jelly Slice

Base Ingredients:

• Use the Rocky Road Protein Ball* recipe to create the base

Filling Ingredients:

• 3 scoops (90g) WPI or WPC in Vanilla or Cookies and Cream
• 2 scoops (60g) Micellar Casein in Vanilla
• 1 tin (approximately 175ml) coconut cream – the thick component
• 1 tsp vanilla essence
• 1/2 tsp cinnamon
• 1 packet (70g) Double D’s sugar free marshmallows
• 1/4 cup coconut oil
• 2 tsp gelatine – dissolved in 1 tablespoon boiling water

Topping Ingredients:

• 1 packet sugar free jelly crystals – we used Aeroplane Jelly – JellyLite

For the base:

1. Step 1: Make the base as directed by packet mix, or by the Rocky Road Protein Ball recipe*. Press into a lined square or round cake tin and set aside.

For the filling:

1. Step 1: In a bowl whisk together protein powders, cinnamon, vanilla and coconut cream until smooth. Set aside.
2. Step 2: Heat coconut oil and marshmallows in a microwave-safe bowl for 30-second intervals. Whisk once mix is heated and soft. It may appear clumpy, but that is okay.
3. Step 3: Working quickly while the mix is still hot, pour into a food processor with protein/coconut cream mix and blend. Process on high until smooth and creamy. Combine gelatine and boiling water and add to processor. Re-blend to work in.
4. Step 4: Pour filling over the base and place into the fridge to set for approximately one hour.
5. Step 5: Make jelly as directed on the packet. Pour jelly over the filling carefully (we recommend spooning over or pouring onto the back of the spoon first so as not to ruin the filling). Pour enough jelly to allow ½ to 1cm thickness.
6. Step 6: Continue to set in the fridge for another three hours or best left over night.
7. Step 7: Slice with a hot, sharp knife and enjoy.
8. Step 8: Best stored in the fridge.