Preheat the oven to 180° celcius. Spray a 20x20cm baking dish. Place oats into a blender. Transfer to a bowl, whisk in protein powder, cacao powder, set aside.

Whisk in apple sauce, egg, rice malt syrup, vanilla and almond milk. Mix well.

Add dry ingredients to wet ingredients, mix well.

Heat coconut oil and 1/4 cup choc chips in a saucepan until melted. Stir in batter. Pour mixture into the prepared pan.

Sprinkle with remaining choc chips and break raspberries between fingers, place over the top of the batter.

Bake for 15-20 minutes. Cool on wire rack. Cut into 12 even bars. Wrap in cling wrap, store in air tight container in the freezer.

Note: they keep for up to 3 months in the freezer (if they last this long).

Note: only 100 calories per serve.