9g protein per slice! Choc breakfast brownie recipe 👇 SOPH15 for money off @Complement They also have fabulous vegan vitamins and more. The code gets you 15% off your entire order. #empoweredbycomplement #lovecomplement #fyp Ingredients (makes 6 bars) 55g / ½ cup of Complement chocolate protein powder (muscle repair and growth) 100ml soy yoghurt (high in protein, bulks the protein powder and provides a spongey, light texture when baked) 100g buckwheat flour (high in protein, carbs, easily digestible) 80g ground almonds (reduce fatigue and boost energy, as almonds are rich in magnesium) 50g dark chocolate 70%+ (can help improve aerobic capacity) 1 tsp coconut oil (for melting the chocolate) 2 heaped tbsp peanut butter (flavour, carbs, protein, healthy fats) 3 heaped tbsp cacao powder (energy boosting, high protein) 300ml plant milk, plus more to achieve desired consistency Small pinch salt 1 tsp baking powder Small handful of chopped nuts (optional) I used pecans Another broken square of dark choc for decoration, plus some more nuts. To serve: More yoghurt Hemp seeds Berries A small drizzle of maple syrup Method: Preheat oven to 180c Mix the protein powder and yoghurt in a bowl with a splash of milk until smooth and no lumps remain. Melt the chocolate over a bain marie or in the microwave in 20 sec bursts with the tsp of coconut oil. Pour this, the yoghurt and all the other ingredients to a bowl, mix until the texture is smooth and drops of a spoon, if it’s too thick, add more plant milk. Fold in chopped nuts if using. Pour into a small lined baking tray or dish, decorate with a few more nuts and broken squares of choc, then bake for 15-17 mins, until a skewer comes out *almost* clean. Leave to cool completely before cutting. — TikTok @sophsplantkitchen