1 cup Farmers Choice Natural Chocolate floured WHEY
1/2 cup unsweetened applesauce
1/2 cup egg whites
7-8 Medjool Dates
1 teaspoon vanilla extract
2/3 cup unsweetened Almond Milk
2 tablespoons coconut oil
1/4 cup chocolate chips, plus 2 tablespoons for topping
1/2 cup macadamia nuts
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
Place pro-oats, WHEY protein + 1/4 cup water in bowl and mix until thick, add chopped medjool dates and set aside.
Mix egg whites, vanilla, almond milk and applesauce together and set aside.
Mix the two mixtures together to create the brownie batter.
Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.) Gently stir into brownie batter.
Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and add in macadamia nuts; sometimes I like to swirl them in the batter with a knife. Bake for 18-22 minutes or until just cooked through and the top has set. Transfer pan to wire rack to cool completely. Once cool, cut into 12 bars -- please note that bars should be kept covered in the refrigerator and enjoyed cold!