Seven Ingredient Nutty Protein Brownies
Ingredients
Brownie base
- 1 1/2 cup almonds
- 1/4 cup desiccated coconut
- 1/4 cup cacao powder
- 1/4 cup vegan chocolate protein powder (I used @macr0mike hazelnut fondant - discount code “amb-chen” )
- 2 cups dates, pitted and soaked (reserve water)
- 2 tablespoons date water (adjust depending on how absorbent your protein powder is )
- 2 tablespoons coconut oil, melted
- *Optional: drizzle of liquid sweetener e.g maple syrup
Topping
- 100g dairy-free chocolate (I used @bennettonaturalfoods dark )
- 1 tablespoon vegan chocolate protein powder
- *Optional: Chopped nuts for decoration
Preparation
Line a container with non-stick paper (my container was 12 x 24cm)
In a food processor, blitz the almonds until it resembles a fine flour
Add in the cocoa powder, coconut and protein powder and briefly process to combine
Add the dates and date water, and coconut oil, then process until the mixture clumps or sticks together. If it doesn’t then you may need to add more liquid
Transfer the mix to your lined container, press down to form an even layer
Melt the chocolate and mix in the protein powder until it dissolves. Pour this over the brownie base. Sprinkle with nuts for decoration. Pop it in the freezer for 15 minutes to set the chocolate
Storage tips
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for months, allow it to thaw at room temperature for a few minutes before serving
