NUTRITION

SERVINGS

INGREDIENTS

0.75 cup gluten-free oat flour

1.5 scoop chocolate protein powder

1 tbsp unsweetened cocoa powder

1 tbsp monk fruit sweetener

0.5 tsp baking powder

0.13 tsp sea salt

0.5 cup non-fat Greek yogurt

1 large egg

0.25 cup unsweetened almond milk

1 tsp vanilla extract

1.5 tbsp creamy peanut butter

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a large oven-safe ramekin or small baking dish with coconut oil spray.

• 2

  In a medium mixing bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, monk fruit sweetener, baking powder, and sea salt until no lumps remain.

• 3

  Add the Greek yogurt, egg, almond milk, and vanilla extract to the dry ingredients, stirring until the batter is smooth and well combined.

• 4

  Pour approximately two-thirds of the chocolate batter into the prepared baking dish.

• 5

  Place the peanut butter directly into the center of the batter, keeping it in one concentrated dollop.

• 6

  Carefully pour the remaining batter over the top, ensuring the peanut butter is completely covered and sealed inside.

• 7

  Bake for 20 to 25 minutes, or until the edges are set and the top has slightly risen, but the center still has a slight wobble.

• 8

  Remove from the oven and let cool for 2 to 3 minutes before serving warm to ensure the center remains molten.