160g (1/2 cup + 2 tbs) Coconut Butter
1/4 cup Light Coconut Milk
14g (2 tsp) Molasses
1 tsp Hazelnut Extract
1/2 tsp Coconut Extract
1/2 tsp Stevia Extract
1/2 tsp Butter Extract
30g (6 tbs) Regular Cocoa Powder (unsweetened)
32g (1 scoop) Chocolate Protein Powder
48g (1/2 cup) Rolled Oats (old fashioned, gluten free if you like)
1/4 tsp Salt
1/2 cup Plain, Nonfat Greek Yogurt
96g (1/2 cup) Powdered Erythritol
128g (4 scoops) Vanilla Custard Protein Powder
28g (2 tbs) Coconut Oil, soft
26g (3 tbs) Dried Nonfat Milk
4oz 100% Cacao Unsweetened Chocolate
1/4 cup + 3 tbs Light Coconut Milk
1/4 tsp Stevia Extract
48g (1/4 cup) Powdered Erythritol
Directions (for the crust): Line a brownie pan with parchment paper both ways.
Melt the coconut butter in a large microwave safe bowl (it took me about 60 seconds total at 30-second intervals).
Stir in the coconut milk, and add the molasses and extracts.
Stir in the cocoa powder. Then, stir in the protein powder. Fold in the oats. Press into the prepared brownie pan (I used a pastry roller. If the filling is sticking to the utensil you are using, wrap your fingers in plastic wrap and press down on the mixture until it reaches all corners and make sure it's level). Refrigerate while you make the filling.
Directions (for the filling): Put the greek yogurt into a medium-sized mixing bowl and add the powdered erythritol, stir until erythritol dissolves.
Fold in the protein powder with a rubber spatula. When the mixture is thick and sticky, add the coconut oil and fold it in. Add the dried milk and fold that in too (the mixture should be very sticky, so don't touch!). Scoop into the brownie pan and try to level as best as you can with the rubber spatula (it doesn't have to be perfect, it will naturally settle into a level layer). Refrigerate while you make the ganache layer.
Directions (for the ganache layer): Melt the chocolate in a microwave-safe bowl at 30-second intervals, stirring in between each one, until melted.
Whisk in the coconut milk. When the mixture is even and lighter in color, whisk in the stevia and carefully stir in the powdered erythritol. Pour into the brownie pan and spread by gently shaking the pan back and forth until the ganache reaches the corners. Refrigerate until chocolate is firm, then slice and serve!