Breakfast chocolate fudge brownie with peanut butter froyo

Ingredients

THE BROWNIE

• 4 heaped tbsp cocoa
• 4 heaped tbsp coconut sugar
• 4 tbsp smooth peanut butter
• 4 tbsp vanilla protein powder
• 4 tbsp oat flour
• 4 tbsp almond flour
• 2 tbsp syrup of choice
• 1 tsp coffee
• 1 tsp bicarb
• Pinch salt
• Vanilla
• Salt
• 250ml hot water
• 50g chocolate, chopped

THE FROYO

• 3 tbsp greek yogurt (frozen)/ frozen yogurt or vegan ice cream
• 1 tbsp deep roast peanut butter
• 1 tbsp syrup, or 8 flavdrops

Method

1. If you want your pb yogurt to be frozen, the night before, put 3 tbsp greek yogurt in a bowl lined with parchment and leave to freeze (could do this 3-4 hours before)
2. In the morning, preheat the oven to 190°C
3. Take your yogurt out the freezer and set aside so it warms up slightly
4. Mix all the dry cake ingredients together in a large mixing bowl
5. In a measuring jug, measure the boiling water, then add the cocoa and coffee and mix until dissolved
6. Slowly incorporate the cocoa water into the dry mix, until all combined and the mix looks like a wet cake batter
7. Mix in the peanut butter and syrup, along with the vanilla and transfer the mix into an oven safe dish
8. sprinkle your chocolate over the top, as well as a sprinkle of Maldon salt
9. Bake for 10-15 mins and take out when the edges are cooked but the middle is still slightly gooey
10. Add your yogurt to a blender (ideally a magimix/ other food processor) and add 1 tbsp peanut butter and sweetener to taste
11. Blend until smooth, then put ontop of the ‘cake’ and serve