I have searched far and wide for a raw slice recipe that is as delicious as it is macro-friendly. And I failed.
Every recipe online either calls for 4kgs of coconut oil, 4 cups of nuts or 35 dates (measurements may be subject to hyperbole) making them seriously calorie-dense.
Well– I’ve done it you guys. Introducing you to your new afternoon, pre-workout or dessert snack.
Prepare to cry tears of happiness.
What you’ll need:
3 large, pitted dates (or 40g of sultanas)
150g of riced cauliflower (put 100g of cauli florets in the food processor and pulse until they reach a rice-like consistency)
1 scoop of choc Protowhey
30g peanut butter
10g coconut oil
10g coconut flour
~100ml almond milk (I didn’t measure exactly how much but kept adding little by little to get the right consistency)
How to make them:
Put the dates or sultanas into the food processor and pulse until they’ve broken up into small pieces.
Add the peanut butter, oil and about 80ml of almond milk and pulse again until combined.
Pour in the PB2, coconut flour and protein powder and blend well. Open the lid every few seconds and scrape down the sides or add a dash of almond milk if needed.
Once combined, add the cauliflower and pulse through.
You should be left with a thick, cake-batter like consistency. If it’s too thick, add almond milk until the batter loosens.
Pour into a baking paper lined brownie tray and place in the freezer for 1-2 hours.
Slice into pieces (I got 8 serves) and keep in an airtight container in the freezer for up to two weeks.
Note: If you don’t want to have to freeze them, add a teaspoon of Xanthan gum or two tablespoons of psyllium husks during the flour and protein powder step.