CHOC HAZELNUT FUDGE PROTEIN PIE

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Ingredients:

Crust:

20g Flour.
5g  Vanilla Whey.
15g Butter/Butter Substitute.
1 Tsp Sweetener.
1 Tsp Cold Water.

Filling:

25g  Vanilla Whey.
5g Cocoa Powder.
16g Smooth Peanut Butter.
40g Greek Yoghurt.
15g Frozen Choc Hazelnut Spread

Method:

1. An hour prior, melt 15g of choc hazelnut spread down and pour into a silicone cupcake mould (or a cling film lined cupcake mould) and place in the freezer for an hour.

2. Preheat your oven to 180C.

3. Add your crust ingredients to a mixing bowl and combine with a fork/your fingers to create a dough.

4. Roll out the dough into a circle, and place in your desired base/mould.

5. Blind bake the pie crust for about 10 minutes until it begins to turn golden brown.

6. While the crust bakes, mix the remaining ingredients together to form a batter.

7. Remove the crust from the oven, add half the batter, place your frozen choc hazelnut disc in, add rest of batter on top and bake for another 4-6 minutes. You want it to be gooey/fudgy, so make sure you don’t overcook it or it’ll be quite dry!

8. Top and consume! Or consume on its own, you won’t be disappointed.

Cals for Whole Pie: 455kcal
27C  34P  23F

Cals for Whole Pie: 377kcal (no spread)
22C  31P  17F

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