Protein Macro Friendly Chocolate Mousse
Pour the oats into the food processor
Add the sugar free syrup
Process in the food processor until you have a crunchy paste
Heat 2 cup of the almond milk until it is almost boiling
In the food processor or blender add the 2 cups of almond milk, 2 cups of cold almond milk
Add the rest of the ingredients and quickly blend
Line a muffin tin with muffins liners, add a tbsp of the oats base and press into the bottom
Pour the liquid into the crust and bring to the fridge for at least 2 hours
Optional: top with shaved almonds

Gb Hernandez