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Elements
- 290 g white chocolate, melted
- 15 g freeze dried mango, roughly chopped
- 15 g freeze dried strawberries, roughly chopped
- 1/4 cup sugar free marshmallows, roughly chopped
- 1/2 cup soy protein crisps
- 25 g meringue kisses, roughly chopped
- 2 tbsp passionfruit pulp
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Directions
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Line a baking tray with baking paper, then put aside.
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Soften the chocolate in brief increments within the microwave, stirring recurrently, then put aside.
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In a mixing bowl, mix the dried fruit, marshmallows, protein crisps and meringue and blend nicely.
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Add within the melted chocolate and blend nicely, coating the substances in chocolate.
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Pour the combination into the ready baking dish, then prime with the passionfruit pulp.
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Set within the fridge, then chop into 12 even parts.
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Retailer leftovers in an hermetic container within the fridge.
Recipe Notes
KJ: 703
CAL: 168
CARBS: 18.5
PROTEIN: 5
FAT: 8.4
SAT FAT: 5.1
FIBRE: 0.3
SUGAR : 17.1
FREE SUGAR: 10.4
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