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• 3 pitted dates (or 1/2 banana) • 50 grams (1/2 cup) rolled oats (or oat flour) • 30 grams (1/4 cup) Arbonne vanilla protein powder (or more oats + 1/2 tsp vanilla extract) • 15 grams (2 tbsp) cocoa powder • 15 grams (2 tbsp) dark chocolate • 15 grams (1 tbsp) peanut butter • 8-15 grams (1 tbsp) maple syrup* • pinch salt • 120 ml (1/2 cup) nondairy milk •1 tbsp chocolate chips INSTRUCTIONS • Melt dark chocolate in the microwave or in a bain-marie using a pot. • In a blender combine pitted dates, oats, protein powder, cocoa powder, melted chocolate, nut butter, maple syrup, pinch salt and nondairy milk. Process until smooth and the oats have blended completely into flour. • Transfer brownie batter overnight oats to a jar (or bowl), seal and refrigerate for at least 2 hours (or overnight) before serving.
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