8 TBSP Chocolate Protein Powder (I use Vegan Smart; See Below)
1/3 cup Pure Maple Syrup; you could also use agave nectar
Pinch of himalayan Sea Salt
3.5 TBSP Olive Oil
1.5 TBSP Vanilla Extract
1/2 tsp Baking Powder
1/2 Cup Chocolate Chips (I prefer Dark Chocolate Chips)
How to make them:
Put everything except the chocolate chips in a blender. Blend it until smooth. Then add half the chocolate chips and pulse the blender a few times just to mix them in. Press your mix into an oiled 8x8 pan and cook for 15 minutes on 350 degrees F.
Do not cook more than 15 minutes. When you take them out they will seem not done. Top with the rest of your chocolate chips and flatten them in with a spatula, cover, and put in the fridge for 12 hours.