High-Protein Choc Nut Breakfast Slice

Line a 21cm square tin with baking paper.

In a large bowl, combine the rolled oats, cocoa powder, cacao nibs and salt.

In a separate bowl, mix together the Pics Seed & Nut Mix, honey, melted coconut oil and vanilla.

Pour the wet mixture into the oat mixture and stir until well combined.

Set aside about 1/4 of the mixture for the topping. Press the remaining 3/4 firmly into the base of the prepared tin and refrigerate.

Blend the cottage cheese until completely smooth. Add the Greek yoghurt, chocolate protein powder, cocoa powder, honey, vanilla and salt. Blend until thick and creamy.

Spread the filling evenly over the chilled base.

Stir the chopped peanuts through the reserved oat mixture and scatter over the top.

Freeze for at least 4-6 hours until firm. Remove from the tin and slice into 9 squares. Store in the freezer. Remove from the freezer for 10 minutes before eating to allow it to soften.