High-Protein Snickers Breakfast Slice

1. Preheat the oven to 180°C fan.
2. Mash the banana until smooth, then mix in the egg.
3. Add the oats, cocoa powder, Greek yogurt, baking powder and cinnamon. Mix until you have a thick but moist batter. If it feels too thick, add around 1 tablespoon of milk.
4. Spread the mixture into a small lined baking dish and bake for 15–20 minutes.
5. Remove from the oven and allow the base to cool completely for around 15–20 minutes.
6. While the base is cooling, mix the full-fat Greek yogurt, peanut butter, vanilla protein powder or Zinzino LeanShake, cinnamon and optional agave syrup until smooth.
7. Spread the creamy peanut layer evenly over the cooled base.
8. Place in the freezer for 30–45 minutes, until the yogurt layer is firm enough for the chocolate topping.
9. Melt the dark chocolate together with the coconut oil.
10. Spread the melted chocolate over the chilled yogurt layer and immediately sprinkle with chopped peanuts.
11. Return to the fridge or freezer for around 10 minutes, until the chocolate has set.
12. Slice into 4 portions and serve.

If you freeze it completely, leave it at room temperature for around 10–15 minutes before eating so the centre becomes soft and creamy again.
____________________________________________________________________________________________________________
Prep time: 10 minutes
Bake time: 15–20 minutes
Cooling time: 15–20 minutes
Freezer time: 30 minutes
Final setting time: 10 minutes
Hands-on time: around 10–15 minutes
Total time: approximately 1 hour 20 minutes
Serves: 4