Spring is taking it’s sweet time about coming here, and I need something warm and comforting. Chocolate is always acceptable, don’t you agree? I made protein brownies with no processed sugar added, and you can’t tell at all! The lovely combination of raspberries and raspberries will make you want to eat more!
I used Ergogenics Plant Protein +Greens in the brownies. It is sweetened with monkfruit, so you need only a few Medjool Dates to give it a sweet taste. If you don’t like things very sweet, feel free to use less dates. You can check out Ergogenics website to pick up your protein powder HERE.
Thaw the raspberries, but make sure that you keep the liquid to add into the mixture. Combine the raspberries, dates, vanilla, plant based milk and the melted coconut oil together until it’s smooth.
Combine the rest of the ingredients together. I added cinnamon and numeg because I love how they pair with berries. If you’re not a fan of nutmeg, you can omit it, but it won’t taste the same at all.
Let the batter sit for at least 10 minutes before baking. This is very important when using gluten free flour. Between the 40-60 minute mark, make sure that you check it every 5 minutes or so to make sure that it doesn’t over cook. You want a fudgy consistency as it is a brownie! When it’s done baking, you have to let it cool completely.
Next it’s time to make the chocolate sauce to pour over the top of the brownies. You don’t have to add it, but it tastes delicious with the fresh berries on top.
Double Chocolate Raspberry Protein Brownies
Chocolatey and delicious
- 1 Flax Egg (1 Tblsp Flax Meal & 3 Tblsp Water)
- 1/3 Cup Coconut Oil (melted)
- 1/2 Cup Pitted Medjool Dates
- 2 Cups Unsweetened Plant Based Milk (seperate 3/4 cup & 1 1/4 cups)
- 1 1/4 Cups Frozen Raspberries
- 2 tsp Vanilla
- 1 Cup Ergogenics Chocolate Plant Protein +Greens
- 1 Cup Gluten Free All Purpose Flour
- 1/3 Cup Cocoa Powder
- 2 tsp Maca Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- Pinch of Salt
- 3 Tblsp Coconut Oil (melted)
- 3 Tblsp Cocoa Powder
- 3 Tblsp Maple Syrup
- 1/4 tsp Ground Cinnamon
- 3/4 Cup Fresh Raspberries
Preheat oven to 350F/176C.
Make the flax egg and refrigerate for 15 minutes.
In a food processor, combine the frozen raspberries, coconut oil, dates, 3/4 cup of milk and vanilla until smooth.
In a large bowl, add the mixture and the remaining brownie ingredients. Stir until there are no lumps and let it rest for 10 minutes.
Spread into a parchment paper lined 8x10 inch baking dish.
Bake for 40-60 minutes, or until a toothpick comes out almost clean. Cool completely.
Combine everything except the raspberries and whisk until smooth.
Place the fresh raspberries over the cooled brownies and drizzle the chocolate sauce over it.
*NOTE: If you use regular all purpose flour, reduce the cooking time