Prep time: 10 mins

Serves: 16 pieces 

Cals: 90/ 2g F/ 4g P/ CHO 12g

Ingredients

• 3 cups rice bubbles (Freedom brand)
• ¾ cup rice malt syrup
• 2 scoops (80g) protein powder (I used Macro Mike Vanilla)
• 75g Noshu sugar free choc chips

Method

1. Place rice bubbles, protein and choc chips in a large bowl.
2. Heat syrup in the microwave for 30 seconds, measure out quantity and pour over rice bubble mix.
3. Stir with a wooden spoon until combined and no longer dry. 
4. Line a baking tin with baking paper and pour out mixture. Use a potato masher to press mixture firmly into the tin.
5. Refrigerate for a few hours before cutting into 16 pieces.