Walnut Protein Brownies With Coconut Cream Frosting
These fudgy date protein brownies are made with simple ingredients, without flour or refined sugar. With a creamy chocolate-y ganache topping, they are rich, decadent and incredibly delicious!
Servings 16
Ingredients
Brownie Base
- 2 cups walnuts
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1/2 cup rolled oats
- 1/2 cup cocoa powder
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
Chocolate Ganache Frosting
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1 cup dark chocolate chips
- 1/3 cup almond (or any nut or seed) butter
Instructions
Brownie Base
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 8 x 8-inch loaf 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 walnuts into a food processer and process until broken down and crumbly. Add dates, oats, cocoa, protein powder and vanilla extract and continue to process until mixture is sticky and well combined.Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Chocolate Ganache Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Add hardened coconut cream, chocolate chips and almond butter into a small saucepan and gently melt over low heat and stir until a smooth thick sauce forms.Pour over brownies and smooth with a spatula. Sprinkle with crushed walnuts.Place in the fridge to set for about an hour.Once set, slice into 16 bars or more smaller squares.Store in fridge for up to 1 week or freezer for up to 3 months.