• 50g @happywayau choc pea protein powder
• 100g dark/milk chocolate, melted.
• 20g coconut flour
• 20g smooth peanut butter
• 20g coconut oil, melted.
• 1-2 tbsp water, as needed.

1. Melt 50g of dark chocolate and pour across 10 mini cupcake liners (or mini silicon moulds) and set moulds in the freezer while you make the brownie batter.
2. To make the batter, mix protein powder, coconut flour, peanut butter and coconut oil in a bowl. Stir well to combine. 
3. Using your hands, start to mould and squeeze the batter until it becomes a ‘dough’ consistency. Add some warm water as needed to bind the mixture.
4. Take your moulds out of the freezer and spoon brownie batter into each mould, using your hands to firmly press it into the mould.
5. Pour the remaining 50g of your chocolate on top of each mould, and place back in the freezer for 30 minutes, or until set.
6. Serve chilled.

Serves: 10 brownie cups

Macros per serve: 109 calories, 7F/8C/5P

@betterbeingsteph x @happywayau