Ingredients

For the chocolate cookie base: 

60 g Plant-based protein powder (try a cinnamon/pumpkin spice flavour)

20 g Buckwheat flour (or flour of choice)

10 g Ground flaxseeds

3 g Baking powder

Ground ginger, cinnamon, nutmeg and cloves, to taste

1/4 cup Water, as needed

For the brownie: 

10 g Plant-based protein powder

10 g Coconut flour

12 g Cacao powder

3 g Baking powder

80 g Yoghurt of choice

20 g Mayver’s Smooth Peanut Butter

2 tbsp water

1/4 tsp apple cider vinegar

Cinnamon and allspice, to taste

For the topping: 

1 tsp Granulated sweetener

1/2 tsp Cinnamon

Method

1. Preheat oven to 180*C
2. Create the base by combining the dry ingredients, then mix in the wet ingredients.
3. Press into a silicone or lined baking pan. Bake for 10 minutes.
4. Combine brownie ingredients together and then spread over the cooked base.
5. Mix cinnamon with sweetener and sprinkle over the top. Bake for another 15-20 minutes.
6. Allow time to cool before slicing and enjoying!

This yummy recipe is by: @drizzleofdelicious!