prepare the brookie base: -in a mixing bowl, combine the vanilla protein powder, maple syrup, vanilla extract, and peanut butter. mix until smooth. -gradually add 1-3 tablespoons of dairy-free milk, adjusting as needed to achieve a thick, yet pliable consistency. -fold in the chocolate chips until evenly distributed.

assemble the cups: -line a muffin tin with 6 parchment paper muffin cups. -divide the brookie mixture evenly among the cups, pressing it down to form the base. -use your finger or a spoon to create a small indentation in the center of each cup for the filling.

prepare the chocolate filling: -in a separate bowl, blend together the almond flour, cocoa powder, maple syrup, vanilla extract, and 2-3 tablespoons of dairy-free milk. the mixture should be thick but spoonable.

fill and freeze: -place a spoonful of the chocolate filling into the center of each brookie base. -smooth the top if needed, then transfer the muffin tin to the freezer for a couple of hours, or until firm.

optional: -before serving, top the frozen cups with melted chocolate for an extra indulgent touch.