Strawberry Protein Jelly Slice

For the base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 170g almond meal
• 40g coconut oil - melted
• 1 teaspoon vanilla essence
• 2 tablespoons milk of choice - we used almond
• 2 tablespoons maple syrup

For the filling:

• 1 sachet of berry flavoured jelly crystals
• 1 scoop (30g) Bulk Nutrients WPI, WPC, or Thermowhey in Strawberry flavour

For the topping:

• 150g dark chocolate
• 2 tablespoons coconut oil

1. Step 1: Line an 8 x 8 inch brownie tin with baking paper.

To make the base:

1. Step 1: Combine all base ingredients in a bowl.
2. Step 2: Press into the tin base and set aside

To make the filling:

1. Step 1: Make the jelly as directed on the packet.
2. Step 2: Allow to cool slightly before whisking in protein powder.
3. Step 3: Pour over base and place in fridge to set fully.

To make the topping:

1. Step 1: Melt the chocolate and coconut oil together in the microwave.
2. Step 2: Carefully pour over the filling.
3. Step 3: Place back in the fridge to set.
4. Step 4: Best stored in the fridge and cut with a hot, sharp knife. Not suitable to freeze.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!