Pre-heat oven to 375F. Place almond meal, coconut oil, 2 tbsp vanilla protein powder and maple syrup in a bowl mix with a fork. Should look crumbly but still able to mold. Press dough evenly into the bottom of an 8x8 inch pan lined with parchment paper. Bake for 8 minutes. While cooling mix ricotta, 1/2 cup vanilla protein powder, vanilla extract and stevia together. Pour evenly over crust. Garnish with chocolate chips. Let sit in freezer for at least 2 hours before cutting into squares and serving. Store in fridge.
Serving size: 14
per 1 serving:
Total Fat 3.31
Total Carbohydrate 4.22
Recipe Provided by @peanutbutterpluschocolate
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