For the base:

6 tbsp rolled oats
1.5 tbsp peanut butter, melted
2 tbsp almond meal
1 tbsp honey
50ml milk of choice (we chose unsweetened almond milk)
2 tsp granulated stevia

For the filling:
3 tbsp low fat cottage cheese
170g vanilla yoghurt (we used Chobani FIT)
2 large egg whites
2 tsp cocoa powder
2 tsp dark choc chips
2 tsp granulated stevia

Preheat oven to 180°C
In a medium sized bowl add base ingredients and mix until combined .
In a seperate bowl repeat step 1 with filling ingredients.
Spray muffin tin with olive oil or coconut oil to prevent sticking
Mould 1 tbsp of the base mixture with your hand, and press an even amount firmly into 6 muffin moulds.
Pour filling mixture evenly over the base layers and bake in the oven for 25-30 mins.
Allow to cool and set in the fridge.

Serves: 6
Calories per serve: 145