Best Fudgy Protein Brownies (Easy & Healthy)
Fudgy, chewy no-bake brownies topped with a decadent, gooey chocolate ganache - these brownies have become a staple in my house. They are easy to make, absolutely delicious, and perfect as an energy bite before a workout or a healthy afternoon pick-me-up.
Servings 16
Ingredients
Brownie Base
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1 cup cashews
- 1 cup almond flour
- 1/2 cup peanut (or any other nut or seed) butter
- 1/4 cup cocoa powder
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
Tahini Frosting
- 1 1/2 cups chocolate chips
- 1 cup tahini (sesame seed butter)
Instructions
Brownie Base
- Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place all ingredients into a food processor and process until a sticky dough is formed. It's okay if the mixture is crumbly, as long as it easily sticks together when you press it between your fingers.Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon, Place the brownies in the freezer while you make the frosting.
Tahini Frosting
- Place chocolate chips in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips.Once the chocolate is melted stir in the tahini and mix well. Pour this over the brownie base. Chill for an hour before cutting into 16 pieces.If you don't want to serve the brownies right away, store them in an airtight container in the fridge until ready to serve. They will keep well in the fridge for at least 2 weeks. Or store in the freezer for up to 3 months. If frozen leave them out at room temperature for 10 minutes before serving for a softer texture.