INGREDIENTS
1/4 cup gluten free rolled oats
1/2 cup unsweetened cocoa powder
1/2 cup PROSTAR 100% WHEY CHOCOLATE CREME
1/2 cup unsweetened applesauce
1 egg
1 tablespoon honey
1 teaspoon vanilla extract
2/3 cup Vanilla or Chocolate Almond Milk
2 tablespoons coconut oil
1/4 cup chocolate chips, plus 2 tablespoons for topping
1/2 cup raspberries, broken up into large pieces
1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.
Place oats in blender and blend for a minute or until they resemble the consistency of flour. Transfer oat flour to medium bowl then whisk in protein powder and cocoa 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.
Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also microwave for 30-45 seconds.) Gently stir into brownie batter, along with chopped walnuts (optional).
Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top. 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 — please note that bars should be kept covered in the refrigerator. ENJOY!
