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This epic brownie recipe contains tons of protein and is incredibly simple to make.
Duration50 mins
Cook Time20 mins
Prep Time30 mins
Servings16 servings

Ingredients

  • 1 cup unflavored protein powder
  • 1 cup raw cacao powder
  • 1 cup buckwheat flour
  • 1/2 tbsp ground cinnamon
  • 2 cups pitted dates
  • 2 cups soy milk (or other plant milk)
Toppings
  • 1 tbsp peanut butter
  • 1 tsp coconut oil melted
  • few coconut chips
  • 1 tbsp raw cacao powder
  • 1 tbsp water
  • 1 tsp coconut oil melted
  • cacao nibs
  • fennel seeds
  • lemon zest
  • chilli flakes

Instructions

  • Heat your oven to 160c/325f/GM3.
  • Put the protein powder, cacao powder, buckwheat flour and cinnamon into a large bowl. Mix well.
  • Put the pitted dates into a jug with the plant milk. Blend the dates and milk with a hand blender, pour this into the bowl and mix in. 
  • Line a brownie pan or baking tray with baking paper. Pour in the brownie batter. Bake for 15-25 minutes until the brownies are firm on top but still slightly squidgy underneath.
  • Allow the brownies to cool then chill in the fridge before cutting. Cut the brownies into 16 pieces. 
  • Toppings – Mix the peanut butter and coconut oil together in a small bowl. Pour it onto 4 brownies then add coconut chips. Mix the cacao powder, water and coconut oil together in a small bowl. Pour it onto the remaining 12 brownies. Add cacao nibs and pecans to four brownies, fennel seeds and lemon to 4 brownies and chilli flakes to the remaining 4 brownies. 
  • Put the brownies into Tupperware boxes in a single layer and put into the freezer. 
This recipe was republished with permission from The Vegan Chef School.

Find the original recipe here.

Chef Day Radley

Chef, Day Radley, founder of The Vegan Chef School, created the school to help forward the vegan movement. Chef Day aims to teach as many people as possible, passing on all of the knowledge and skills she has developed over the last decade.