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RECIPE
10 INGREDIENTS7 STEPS35min

Superfood Dark Chocolate Protein Brownies

4.0
2 Ratings
These Superfood Dark Chocolate Protein Brownies are seriously rich and gooey + loaded with 6 grams of protein, 3 grams of fiber and 0 added sugar!
Superfood Dark Chocolate Protein Brownies Recipe | SideChef
These Superfood Dark Chocolate Protein Brownies are seriously rich and gooey + loaded with 6 grams of protein, 3 grams of fiber and 0 added sugar!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
35min
Total Time
$0.91
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Pitted Dates , firmly packed
1/2 cup
Natural Peanut Butter
2 cups
Fresh Baby Spinach , loosely packed
1/2 cup
Unsweetened Vanilla Almond Milk
2 scoops
Pea Protein Powder
I used Naked Nutrition Pea Protein
2 cups
Chocolate Peanut Butter Powder
or Peanut Butter Powder
1/3 cup
1/2 cup
Cacao Powder
1/3 cup
Almond Flour
to taste
Non-Stick Baking Spray
I used olive oil spray
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Nutrition Per Serving

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CALORIES
269
FAT
11.6 g
PROTEIN
14.6 g
CARBS
31.7 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C) and line an 8x8-inch glass baking dish with aluminum foil then spray foil with Non-Stick Baking Spray (to taste) .
Step 2
Add Unsweetened Vanilla Almond Milk (1/2 cup) , Fresh Baby Spinach (2 cups) , Pea Protein Powder (2 scoops) , Chocolate Peanut Butter Powder (2 cups) , and Honey (1/3 cup) to high speed blender and blend until smooth with no traces of the spinach leaves - approximate 20-30 seconds.
Step 3
Add Pitted Dates (1 cup) and Natural Peanut Butter (1/2 cup) to food processor and process on high for 20 seconds. Stop and scrape sides, then blend another 10 seconds or so.
Step 4
Add spinach/milk/pea protein mixture from blender to date and peanut butter mixture, then process 15-20 seconds.
Step 5
Finally, add Almond Flour (1/3 cup) and Cacao Powder (1/2 cup) and continue blending another 20-30, stopping to scrape down sides as needed. Texture should be a thick, smooth consistency - see photos.
Step 6
Add batter to greased dish and bake 18-20 minutes or until toothpick inserted around outer section comes out clean. I like to bake mine right at 18 minutes, leaving them a little underdone so they're really fudgy!
Step 7
Allow to cool at least 15-20 minutes before cutting and FULLY cool before storing. Store at room temperature in air tight container for 2-3 days or refrigerate for up to a week. If stored in refrigerator, allow to come to room temperature before serving for optimal gooeyness. Enjoy!
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Nutrition Per Serving
Calories
269
% Daily Value*
Fat
11.6 g
15%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
31.7 g
12%
Fiber
4.5 g
16%
Sugars
22.0 g
--
Protein
14.6 g
29%
Sodium
263.5 mg
11%
Vitamin D
--
--
Calcium
61.8 mg
5%
Iron
3.8 mg
21%
Potassium
130.4 mg
3%
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