Directions

1

Preheat fan forced oven to 180 degrees Celsius.

2

In a food processor or high powered blender add the pea protein, LSA, 2 tablespoons of the raw cacao, psyllium husk and flour.

3

Add the nuttelex to the blender and process until a crumb forms.

4

Add the dates and 1 egg to the crumbled mixture and process again until a dough like consistency forms.

5

Remove the dough from the blender/processor and roll into a ball.

6

Line a lamington tin with grease proof paper and evenly press the mixture into the tin until the tin is completely covered.

7

Bake in preheated oven for 15 minutes.

8

While the slice is baking add 2 tablespoons raw cacao, coconut oil and maple to a small pot.

9

On low heat, melt the ingredients together and whisk.

10

Remove from the heat once melted and incorporated.

11

In a bowl add the remaining 2 eggs, coconut and peppermint. Use a fork to combine all ingredients well.

12

Remove the pan from the oven and spread the warm melted cacao mixture over the slice. Working fast, use a spatula or butter knife to spread the melted cacao mixture evenly.

13

Scatter coconut mixture over the melted cacao to cover the entire slice. Gently press the coconut mixture into the slice.

14

Return to the oven for 20 minutes, until coconut is browned evenly all over.