Chocolate Protein Brownies

The end of summer can be a depressing concept for some people, but these protein chocolate brownies are the ultimate tasty treat to get you in the winter spirit! If you’re looking for a sweet snack to enjoy with your afternoon coffee, look no further, grab your pots and pans and let’s go!

Ingredients

Before you get started here’s the essentials you’ll need:

250g cooked beetroot (unpickled… obviously!)

20gs of melted coconpure coconut oil

25g of Honey

1 Egg and 1 egg white

3 scoops of chocolate Impact Whey Protein (any chocolate flavour is fine)

½ teaspoon baking powder

50g of pitted dates

1/4 teaspoon cinnamon

4 squirts of chocolate or Toffee Flavdrops

50g of cocoa powder

chocolate chips (optional)

Preparation

Step One

Preheat the oven to 160 and grease a cake or loaf tin with the coconut oil.

In a food processor mix the beetroot and dates for around 45 seconds until a purple pulp is formed.

Step Two

Whisk the egg and egg white well.

To the mix add your oil, honey, egg whites, cocoa powder, baking powder and cinnamon and blend.

Step Three

Add the Toffee Flavdrops and chocolate chips and mix thoroughly by hand.

The Cooking

Pour the red velvet coloured brownie batter into your greased cake tin and place in the oven for around 20 minutes (if you like a gooey consistency keep an eye on your brownies and remove a few minutes earlier).

The Eating

Remove from the oven and allow your brownies to cool. Slice into squares and enjoy!

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