Think crispy, think hazelnuts, think creamy chocolate and better yet drizzled with a chocolate and peanut sauce. Enjoy!
25g chocolate vegan protein
**approx. 130ml liquid (I use chocolate coconut water)
1/2 tsp baking powder
5g cocoa powder
**I usually judge the thickness of the mixture to determine how much liquid I put in. The above quantity is an estimate based on my chosen liquid. You will need less liquid if using whey protein.
Chocolate & peanut butter sauce (1 tsp cacao powder, 1 tsp peanut butter powder, 1-2 tsp hot water or milk, sweetener)
Blend oats to create the oat flour and mix with ingredients except for toppings. Alternatively use a food processor to mix all the ingredients together like I did.
Pour mixture into a greased ramekin. Chop the Nutty Choc Balls in half and place on top.
Bake in a preheated oven at 180 degrees Celsius fan for approx 20 mins.
To make the chocolate and peanut sauce, add 1-2tsp hot water to the cacao powder and mix well. Add a little at a time, you won't need a lot of water. Add sweetener. Mix peanut butter powder with water in a separate dish to create a sauce (or melt peanut butter if you don't have powder). Combine the two together and drizzle on top.