INGREDIENTS

Cookie dough

1 scoop WelleCo Nourishing Protein Vanilla

1 cup gluten free or regular oats

¼ tsp baking soda

¼ tsp nutmeg

½ tsp cinnamon

1.5 cups chickpeas

3 tbsp coconut oil

½ cup agave/maple syrup

1 tbsp tahini

¼ cup coconut milk

¼ cup sugar free chocolate chips

Chocolate topping

⅓ cup coconut oil

⅓ cup agave/maple syrup

2 tbsp cacao powder

METHOD

Add oats, WelleCo Nourishing Protein Vanilla, baking soda, nutmeg and cinnamon to a food processor and blend until it resembles a fine flour. Add in all other ingredients apart from the chocolate chips and process until smooth and creamy. Depending on the power of your blender, you may need to stop and scrape the sides down a few times to make sure everything mixes together evenly. Transfer the mix to a bowl and set aside in the fridge to cool down (otherwise your chocolate chips may melt).

Line a loaf tin with greaseproof paper. Check cookie dough is cool enough and stir through choc chips. Pour batter into loaf tin and flatten down with a spoon (wet it slightly with water if it's sticky) and set aside in the freezer.

To prepare the chocolate topping, gently melt coconut milk in a small saucepan over a low heat. Remove from the heat and allow to cool. Stir through the agave/maple syrup until incorporated. Stir through cacao powder and whisk until smooth and silky. Pour over cookie dough and allow the chocolate to set at room temperature before transferring to the freezer for 45 mins to set completely. Slice into bars or squares with a warm knife. Keeps well in the freezer for up to a month!