Looking for a macro-friendly way to curb your sweet tooth? Look no further.
25g rolled oats (gluten free if required)
50g unsweetened cocoa powder
55g whey chocolate protein powder
120ml unsweetened applesauce
1 tbsp honey
1 tsp vanilla extract
160ml almond milk, unsweetened
45g chocolate chips, plus 2 tbsp for topping
65g raspberries, broken up into large pieces
Firstly, preheat the oven to 177°C/350°F/Gas 4. Spray 8x8 inch baking pan with nonstick cooking spray.
Place oats in a blender and blend for one minute or until they resemble the consistency of flour. Transfer oat flour to a medium bowl then whisk in cocoa powder and protein powder, set aside.
Whisk together applesauce, egg, honey, vanilla and almond milk until smooth and well combined. Add to dry ingredients and mix together until just combined.
Next, heat coconut oil and the chocolate chips (save 2 tbsp) in a small saucepan over very low heat. Stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.) Gently stir into brownie batter.
Pour mixture into prepared pan. Sprinkle the remaining 2 tbsp of chocolate chips and raspberries on top and bake for 18-22 minutes or until just cooked through and the top has set.
Transfer pan to wire rack to cool completely. Once cool, cut into 12 bars. The bars should be kept covered in the refrigerator and enjoyed cold!
Calories 114 k/cal