In honour of #NationalCappuccinoDay we have this tasty Cappuccino Protein Slice recipe! Made with our tasty Smooth Coffee Pea Protein, it’s the perfect pick-me-up treat.

Ingredients

Crumble layer -

1 handful of pecan nuts

1 handful cashew nuts

200g gluten-free oat flour

40g cocoa powder

1 sachet Pea Protein Smooth Coffee

20g coconut oil, melted

1 tbsp erythritol natural sweetener or stevia

1/2 tsp sea salt water

Cream layer -

250g mascarpone

150ml chilled coconut cream, full fat (thick)

1 shot of espresso

1 tsp vanilla bean paste or vanilla powder

2-3 tbsp maple syrup

Cappuccino Slice Method

1. Place all the crumble ingredients in the food processor and pulse until finely ground. Add more water until you get “crumble” consistency. Then place in the fridge.


2. Meanwhile, as the base is cooling, prepare the cream layer. Pour coconut cream, mascarpone and the espresso coffee into a bowl. Add maple syrup and mix together until smooth.


3. Divide the chocolate crumbles into two portions. Put the first layer down, spread the coffee cream on the top and repeat the process again.


4. Sprinkle crumbles on the top of the cake and spread the cream on it.


5. Drizzle with a thin layer of raw cacao powder and if you wish you can decorate the top with extra cream.


6. Place in a fridge at least 3 hours or overnight.

Enjoy!

Don’t forget to share the photo of your Cappuccino Protein Slice creations with us on Instagram with #ExploreSomethingNew!