Ingredients
Chocolate Hazelnut Base
1 cup oat flour (120g)
1/2 cup cocoa powder (50g)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup erythritol (100g)
3 large egg whites (100g)
1/2 cup unsweetened applesauce (122g)
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk (60g)
1/2 cup chopped hazelnuts (70g)
Dark Chocolate Fudge Layer
1/2 cup Coconut or Lactose Free Greek yogurt (120g)
1/4 cup cocoa powder (25g)
3 tablespoons maple syrup (60g)
1 teaspoon vanilla extract
2 tablespoons powdered peanut butter (like PB2, rehydrated with water to form a paste, 16g)
Instructions
Chocolate Hazelnut Base
1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine the erythritol, egg whites, unsweetened applesauce, and vanilla extract. Mix well until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Add the almond milk and mix until the batter is smooth and thick.
6. Fold in the chopped hazelnuts.
7. Pour.
8. Enjoy!
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
This recipe provides approximately 17 servings of 50 grams each, with each serving containing around
Calories: 87kcal
Carbohydrates: 17.2g
Protein: 3.8g
Healthy Fats: 3.5g
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