Courgette and Dark Chocolate Protein Slices
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Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ½ cup protein powder
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ cup rapadura, coconut or brown sugar
  • 1 egg
  • 6 egg whites
  • ⅓ cup melted coconut oil
  • 2 tablespoons nut or seed butter (I used tahini)
  • 1 large courgette | zucchini, finely grated (about 1 cup)
  • 100g dark chocolate, cut into chunks
Instructions
  1. Preheat the oven to 175ºC | 350ºF and line a square baking tray with baking paper.
  2. Whisk together the first four ingredients in a large bowl.
  3. Create a small well in the middle and crack in your egg. Whisk the egg and pour in the egg whites and coconut oil. Whisk everything together, and when there are no more visible lumps of flour stir in the courgette and dark chocolate.
  4. Pour the batter into the baking tray and bake for 20-25 minutes or until cooked through the centre.
  5. Let cool and slice into squares.
Notes
I keep mine at room temperature for about 3-4 days, though you can freeze and defrost if you plan on keeping them longer. Sticking them in the oven makes them even more decadent!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/courgette-and-dark-chocolate-protein-snack-slices