• 40g EHPlabs Delicious Chocolate OxyWhey
  • 100g dates
  • 150g crushed nuts (can use any but I used mixed nuts)
  • 50g of melted olive oil spread
  • 50g of cocoa powder
  • 20ml sugar-free maple syrup

Cookie Dough

  • 40g (1/2 cup) EHPlabs Vanilla OxyWhey
  • 60g Natural peanut butter
  • 15g honey
  • 15ml water (may need more)
  • 20g dark chocolate
  • 10g coconut flour

Method for the brownie:

  1. In a blender, blend the nuts until they are almost in a paste, then add the dates, protein, sugar-free maple syrup and cacao.
  2. Add in the melted olive oil spread. Once the mixture is totally blended together transfer it evenly into a mini cupcake tin.
  3. Place the mixture in the freezer for half an hour until the cookie dough part is ready.

Method for the cookie dough:

  1. Combine all ingredients in a large bowl and mix thoroughly until it forms a dough like consistency (if needed add more water a few drops at a time)
  2. Place a spoonful of the cookie dough onto of the brownie mixture and smooth over.
  3. Place them in the freezer again until it has set enough to remove from the tin without breaking.
  4. Enjoy!

Makes about 30
Calories: 77
Macros per serve: 4P / 5C / 5F

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