Brookie Protein Bark

For when you can’t decide between cookie dough and protein freezer fudge you do a combo of your faves and it turned out so good! Because I need a bite of chocolate after every meal, pretty much and summer is cool treat season.

INGREDIENTS

• 3-Ingredient Protein Fudge Layer

  • 1 - 7 oz bag Lilys chocolate chips (used salted caramel)

  • 1/3 cup The Peachy Spoon Chocolate Protein Powder

• • 1/2 tsp vanilla extract 

• Cookie Dough Layer

  • 16 oz low-fat cottage cheese

  • 2 teaspoons vanilla extract 

  • 1/2 c coconut flour 

  • 1/2 c The Peachie Spoon Vanilla Protein Powder

  • 1 c dark chocolate chips

STEPS

• 3 ingredient Protein Fudge Layer

1. 1. Microwave chips in a glass bowl for 1 minute or so, or over medium heat on the stove top. Chips stay their shape in the microwave but stir to make smooth. Don’t overheat.

   2. Add protein and extract the chocolate and stir. Immediately pour over a lined sheet pan. Place in the freezer while you make the cookie dough layer. 

• Cookie Dough Layer

1. 1. Add cottage cheese and vanilla to the blender and blend. 

   2. Pour into a bowl and add remaining ingredients. Stir well. 

   3. Pour cookie dough over protein fudge and add sprinkles, if desired. Place in the freezer for about an hour or so to set. Store in a covered container in the freezer. 
      
      

🍑 Nourishment Breakdown

Makes 25 - 2” pieces.

Macros per piece: 
Calories: 97 | Fat: 2g | Carb: 10g | Protein: 4g | Fiber: 2g

PROTEIN powder, cott cheese
FAT chocolate
FIBER coconut flour, some in Lilys
CARB/STARCH some in chocolate 

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