Serves 16
Prep time: 15 minutes
Baking time: 25-30 minutes
163 Calories
6g Protein
8g Fat
20g Carbs
Ingredients
1 scoop True POST Coffee Mocha
150g gluten-free flour
½ tsp baking powder
100g cocoa
Pinch of salt
1 Tbsp instant coffee (optional)
1 cup almond milk
1 Tbsp lemon juice
100g pure maple syrup
1 tsp vanilla extract
40g coconut oil
3 eggs
100g dark chocolate chips
Method
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Preheat the oven to 180 degrees celsius and prepare a baking tin with baking paper
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Mix together all dry ingredients until combined.
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In a small side dish, mix together almond milk and lemon juice and set aside.
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Next, mix through all wet ingredients and stir until thoroughly combine. Once combined, add almond milk and lemon juice.
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Lastly, fold through chocolate chips, reserving a handful for the top.
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Pour mixture into prepared baking tin and spread evenly. Sprinkle over remaining chocolate chips and place in the oven.
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Bake for around 25-30 minutes or until firm when pressed.
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Leave to cool before slicing.
