KitKat Chunky – Cookies and Creamby Elissa Jewell on June 2, 2016
My hand-made, protein bar homage to one of the best chocolate bars around!
Almond biscuit wafers
100g organic whole almonds, processed to make almond meal
2 small to medium free range eggs
1 serve (40g) of cookies & cream flavoured protein powder
4 tablespoons of organic coconut flour
Cookies & Cream filling
4 serves (40g) of cookies & cream flavoured protein powder
1/2 tablespoon of organic coconut oil
Preheat the oven to 160 degrees Celsius, and begin by making the cookies & cream filling.
In a large bowl or food processor, place all ingredients together and mix well. Add just enough water to make a thick, caramel-like consistency.
Refrigerate while making the wafers.
Place all ingredients for the biscuit wafers into a food processor and combine to make a thick dough. Roll into a large ball and then using stick free baking paper, place the ball of dough between two large sheets and roll out to a thickness of 2mm.
Bake for 15 minutes or until golden but not burnt. Take from the oven and leave to cool for a few minutes before cutting off the edges to make a large square wafer. Cut in half and place one layer on top of the other, and continue in this fashion until you have a number of wafer pieces that are the same size and shape.
Using a small, log shaped tupperware container, line it with cling film and begin making the centre by laying wafers in the bottom, then pouring 1/4 of the filling mixture on top. Repeat until all filling and wafers are used, similar to making lasagne.
Freeze the filling for 1 hour before making the chocolate.
Simply melt the coconut oil before mixing together with the whey protein and cacao. Taking the filling out of the freezer, remove from the tupperware and cut into 6 evenly-sized log shapes. Place them back into the container with a small gap between each for the chocolate filling to drip into. Pour the chocolate over the top, it will set relatively quickly so be swift,
using a spoon or spatula evenly coat the top and sides of the filling strips and re-freeze for a further 30 minutes.
Remove from the freezer and re-cut the log shapes, trying to evenly slice between each of the six bars to keep the chocolate coating on the outside.
Prep Time: 40 minutes
Servings: Six large chocolate bars, with one half being a serving
Nutritional info: (per serving)
Carbs: 3g (Of which sugars, 0.4g)
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