Ingredients:300g almond flour (simply whip up those almonds!)
½ teaspoon baking powder
2 tablespoons that protein Blissful Brown Rice and Raw Cacao Super Protein
1⁄4 teaspoon pink salt
3 tablespoon brown rice syrup
3 tablespoons coconut oil, melted
2 ripe Hass avocados, peeled and seeded, diced
1½ tablespoons powdered stevia
½ teaspoon vanilla extract
In a large mixing bowl, mix almond flour, oats, baking powder, that protein Blissful Brown Rice and Raw Cacao Super Protein, salt and the syrup - warning, it's sticky!
In a separate bowl, mash the banana, whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. Chill in the fridge for at least 30 minutes.
Preheat oven to 180°C, shape dough into small balls and press down slightly to flatten a bit. Bake for 7-10 minutes until edges begin to brown. Remove from oven and let cool before serving. Decorate with a swirl of barley malt.
For the frosting:
Into a medium bowl, sift together cocoa powder and powdered stevia. Mash or purée avocados then press through a sieve to remove green flecks and add to the bowl. Add that protein Blissful Brown Rice and Raw Cacao Super Protein and vanilla extract and whisk until smooth. Refrigerate.