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!
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)
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.
Whisk the egg and egg white well.
To the mix add your oil, honey, egg whites, cocoa powder, baking powder and cinnamon and blend.
Add the Toffee Flavdrops and chocolate chips and mix thoroughly by hand.
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).
Remove from the oven and allow your brownies to cool. Slice into squares and enjoy!
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