Dark chocolate fudge brownie cookie crumble pot

Ingredients

Protein cookies
1/4 cup Dymatize ISO-100 Chocolate Fudge Brownie
1 tbsp honey
2 tbsp peanut butter (or three, if you’re a sucker for the butter)
1/4 cup cocoa powder
1 small egg

First layer
2 pots (340 g) Greek 0% fat yogurt

Topping
2 squares melted dark chocolate
2 tbsp ground almonds

Directions
Place cookie ingredients in a food processor and blend together until they form a paste.
Shape mix into 6-10 small balls and flatten each one on a baking-paper-lined cookie tray.
Bake at 350 F (175 C) for about 7-10 minutes, or until cookies are cooked through. Do not overbake. It’s best to take them out while they’re still soft in the center, because they tend to set a bit more as they cool.
To assemble cookie pots, layer 1/2 cup Greek yogurt into ramekins. If you don’t mind adding a little extra fat, you can use ricotta or mascarpone, too. Crumble a cookie and sprinkle it on top. Add some melted dark chocolate and top with 1/2 tbsp ground almonds. Ta-da! It’s delicious goodness in a bowl!

Nutrition Facts (Brownie Pot)
Serving Size: 1 pot
Recipe Yields: 4 servings
Amount per serving
Calories 227
Total Fat 11g
Total Carbs 12g
Protein 22g

Nutrition Facts (Cookies)
Serving Size: 1 cookie
Recipe Yields: 4 servings
Amount per serving
Calories 136
Total Fat 7g
Total Carbs 7g
Protein 12g

Categories Food

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