This is the perfect slice for after dinner or lunch dessert!
For the Base:
1 Cup Coffee Maple Crunch Better Being Blend 2 Tbsp Maple Syrup 1 Tbsp Almond Butter
For the Ice Cream Layer: 1/2 Cup Coconut Yoghurt 1 Serve Choc Protein Powder
For the Top Layer
50g Dark Choc, melted
Extra Coffee Maple Crunch Blend for sprinkling
In a mixing bowl, combine blend, maple syrup and almond butter until well combined and sticky, if the mixture is too try to stick together, add a dash of water or your favourite milk.
Press into a lined loaf tin.
Combine coconut yoghurt and protein powder until a thick mouse like batter is formed, spread over the base mixture.
Pour melted choc over the top and spread evenly, sprinkle with extra blend.
Freeze for at least 2 hours or overnight before cutting into 12 squares