Vegan Brownie Protein Cups
Ingredients
- 1 1/2 cup almonds
- 1/4 cup desiccated coconut
- 1/4 cup cacao powder
- 1/4 cup vegan protein powder
- 2 cups dates, pitted and soaked (reserve water)
- 2 tablespoons date water (adjust as needed)
- 2 tablespoons coconut oil, melted
- 100g dairy-free chocolate
- Crumbled cookies or nuts for decoration (optional)
Preparation
Line 20 mini muffin holes.
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, date water, and coconut oil, then process until the mixture clumps or sticks together. If it doesn’t, you may need to add more liquid.
Divide the mixture among the mini muffin holes. Freeze for 30 minutes.
Melt the chocolate and pour a tablespoon over the top of each cup. Sprinkle cookie or nut crumbs over the top. Return to the freezer for another 15 minutes to set.
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.
