A no-bake protein slice made from five ingredients. Crispy, chewy, and about ten minutes of actual work before it goes in the fridge.
This is the easiest protein slice recipe we know, and it is endlessly adaptable once you understand what each ingredient is doing.
Key points
- No baking. Mix, press, chill, slice.
- Five ingredients. Nothing unusual, nothing hard to find.
- Any protein powder works. Flavour it however you like.
- Keeps for a week. Make a tray on Sunday.
- Fixable. Too dry or too wet are both easy to correct.
Ingredients
- 1 scoop whey protein isolate, caramel or vanilla
- 90 g rice puffs
- 70 g rice malt syrup, or honey
- 1 tsp vanilla essence
- 1 tbsp sprinkles, choc chips or chopped chocolate
Method
- Line a rectangular baking tin with baking paper.
- Place all ingredients in a bowl and mix with a wooden spoon until the puffs are evenly coated.
- Pour into the tin and press down firmly until flat and even. Press harder than feels necessary, this is what stops it crumbling.
- Chill in the fridge for one hour.
- Lift out using the baking paper and slice into squares.
What protein powder works best in a protein slice?
An isolate holds together slightly better than a concentrate, because it absorbs less moisture from the syrup. Either will work.
Flavour matters more than form here. Caramel, vanilla and chocolate all suit rice puffs. A strongly fruity flavour tends not to.
Iso Zero Protein is our house-brand isolate, and 100% Whey Protein works just as well if that is what you have.
Why is my protein slice falling apart?
Almost always one of three things, and all are fixable.
- Not pressed hard enough. The most common cause. The mixture needs real pressure to bind.
- Not enough syrup. The syrup is the glue. Add a tablespoon at a time until everything is coated and slightly tacky.
- Too much protein powder. Powder absorbs moisture and dries the mix out. Stick to one scoop.
If it has already set and still crumbles, warm it slightly, add a little more syrup, remix and press again.
Why is my protein slice too sticky?
Too much syrup, or not enough chilling time. Add a handful more rice puffs to absorb the excess, press again and give it another hour in the fridge.
How do I store it?
- Fridge. Up to one week in an airtight container.
- Freezer. Up to three months. Separate the layers with baking paper so they do not fuse.
- Not the cupboard. It softens at room temperature and loses its crunch.
Can I make it without protein powder?
Yes, though it becomes a rice bubble slice rather than a protein slice. Replace the scoop with two tablespoons of milk powder or almond meal to keep the texture, and expect noticeably less protein per square.
What else can I add?
The base recipe takes additions well, as long as you keep the wet-to-dry balance roughly the same.
- Nut butter. Two tablespoons for a chewier, richer slice. Reduce the syrup slightly.
- Cacao. A tablespoon for a chocolate version. Add a splash of milk, as it will dry the mix.
- Desiccated coconut. Swap out 20 g of the rice puffs.
- A melted chocolate top. Pour over before chilling and it sets as a hard layer.
For more like this, browse the full recipe collection.
