No Bake Protein Brownie Cups

Posted on

 


After that, melt the remaining chocolate, use it to cover each brownie cup, place them in the freezer again to set, and VOILA! You’ve got yourself a batch of irresistible no bake protein brownie cups with a soft and fudgy center surrounded by a crisp chocolate shell. I hope you love them as much as I do.
 
Happy eating!!
 
 
 
No Bake Protein Brownie Cups
Prep time; 15 mins
Total time; 15 mins
 
Ingredients;
  • 1 cup (180 g) vegan chocolate chips
  • 1/4 cup (28 g) coconut flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/2 cup (40 g) chocolate or vanilla protein powder*
  • 6 tbsp (90 ml) non-dairy milk
  • 3 tbsp (60 g) brown rice syrup**
  • 3 tbsp (48 g) seed or nut butter

 

Directions;
  • Line a muffin pan with 12 paper or silicone liners. Set aside.
  • Add 2/3 cup (120 g) of the chocolate chips to a microwave safe bowl and microwave in 1 minute increments until the chocolate is fully melted, stirring between each round. Alternatively, you can also melt the chocolate in a saucepan set over low heat.
  • One the chocolate is melted, fill each muffin liner with about 2 tsp (10 ml) of melted chocolate and use the back of a spoon to bring some of the chocolate a little over halfway up the sides to create a cup. Place the pan in the freezer to set.
  • While the chocolate is setting, prepare the brownie filling by adding the remaining ingredients (coconut flour through nut butter) to a large mixing bowl and mixing until all the ingredients are well combined and a dough forms. Depending on the ingredients you use, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky or wet.

Leave a Reply

Your email address will not be published. Required fields are marked *