1. Whisk the liquid base:
Mix the agave syrup, almond butter, and vanilla extract in a large bowl until completely smooth.
2. Mix the dough:
Add the almond flour, vegan vanilla protein powder, and a pinch of salt to the nut butter mixture. Combine thoroughly until a soft, pliable cookie dough forms.
3. Adjust the moisture:
Add the plant milk one tablespoon at a time if the dough is too dry or crumbly. Knead until you reach the desired pliable consistency.
4. Fold in the chocolate chips:
Add the vegan chocolate chips to the dough and fold them in evenly until they are well distributed.
5. Shape the layer:
Line a baking sheet or a flat dish with parchment paper. Press the cookie dough into an even layer until it is about 0.5 to 1 cm thick. Place the dish in the freezer while you melt the chocolate.
6. Melt the chocolate:
Break the dark chocolate into pieces and place them in a microwave-safe bowl. Microwave for about 1 minute, then stir until completely smooth and free of lumps.
7. Spread the chocolate layer:
Pour the melted dark chocolate over the chilled cookie dough layer. Use a spatula to spread it evenly so the dough is completely covered.
8. Freeze and break apart:
Place the sheet in the freezer for 1 to 2 hours until the chocolate has fully set. Remove and break or cut it into bite-sized pieces.
Nutrition Facts (approx. per serving)
- Calories: 210 kcal
- Protein: 9 g
- Carbohydrates: 15 g
- Fat: 13 g
