You will need:
85% dark chocolate x 100g
Dark chocolate chips x 50g
Organic butter x 150g
Xylitol x 100g or stevia equivalent
Bananas x 2 mashed
Eggs x 4
Vanilla extract x 2 tsp
Ground almonds x 150g
Gluten free baking powder x 2 tsp
Chocolate Grass Fed Protein Powder by ICON Nutrition x 2 scoops
Chopped hazelnuts x 200g

Preheat the oven to 180 degrees and line a 22cm square baking tin with baking
paper.

Put a pan of water on to boil with a pyrex dish of water rested on top and place the chocolate broken up in the bowl and stir occasionally until it melts.

In the meantime, cream the butter and xylitol then add the chocolate, mashed
banana, beaten eggs, and vanilla extract and mix with an electric hand blender.

Then stir in the chocolate chips, ground almonds, baking powder, whey protein powder and chopped hazelnuts.

Pour the mixture into a greased square cake tin and bake for around 20 minutes or until the mixture no longer wobbles and is firm to touch.

Leave to cool completely then tip out of the tray, turn the right way and cut into
squares.

Enjoy :-)