Chocolate and raspberry protein brownies

For 9 servings

Ingredients:

• 25g gluten free rolled oats
• 50g unsweetened cocoa powder
• 2 scoops Whey Protein 80 - Chocolate
• 100g unsweetened apple compote
• 1 egg
• 1 tbsp honey
• 1 tsp vanilla extract
• 150ml unsweetened almond milk
• 2 tbsp coconut oil
• 50g chocolate chips, extra for topping
• 60g raspberries, broken into large chunks

Nutritional values (per serving):
136kcal | 8,2g protein | 7,6g fat | 7,7g carbs | 1,4g fibre

Instructions:

1. Preheat oven to 180°C.
2. Grease a 20x20cm baking pan with coconut oil.
3. Place oats in a blender and blend until you have the consistency of flour. Transfer the oat flour to a medium bowl then whisk in the protein powder and cocoa powder. Set the bowl aside.
4. Whisk together apple sauce, egg, honey, vanilla and almond milk until smooth and well combined. Add the dry ingredients and mix together until just combined.
5. Heat coconut oil and 25g of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. Gently fold into brownie batter.
6. Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top or swirl through the mixture.
7. 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. Refrigerate overnight before serving.