Chocolate Fudge Protein Brownies August 25, 2017 0 Share No Comments on Chocolate Fudge Protein Brownies Chocolate Fudge Protein Brownies Ingredients For the brownie base: 100g dark chocolate, broken up into pieces 3 tablespoons coconut oil 150g rice flour 2 dessertspoons Linwoods Hemp Protein+ (Flaxseed, Bio Cultures, Vitamin D & Co-Enzymes) 3 tablespoons cacao or cocoa powder 1 teaspoon baking powder 6 tablespoons stevia or coconut sugar 2 eggs 50ml milk 1 teaspoon vanilla extract For the fudge topping: 2 large sweet potatoes, peeled, chopped and cooked) 6 large dates, soaked in hot water for 30 minutes 2 tablespoons coconut oil, melted 2 tablespoons maple syrup 3 tablespoons cacao or cocoa powder 1 dessertspoon Linwoods Hemp Protein+ (Flaxseed, Bio Cultures, Vitamin D & Co-Enzymes 1/2 teaspoon vanilla extract Instructions First make the brownie base: Preheat the oven to 180 degrees and grease and line a 9 x 9in baking tin. Gently melted the chocolate and coconut oil then set aside to cool a little. Meanwhile mix together the flour, protein powder, cacao/cocoa, baking powder and stevia/coconut sugar in a bowl. Whisk together the eggs, milk and vanilla extract. Pour this into the dry ingredients along with the melted chocolate mixture and gently whisk to combine (don't overmix). Spoon into the tin and smooth out evenly. Bake for about 25 minutes until firm, then leave to cool completely and cut into 9 squares. Leave in the tin. Meanwhile make the fudge topping. Place the cooked sweet potatoes, drained dates and rest of the ingredients into a blender and whizz up until thick and smooth. Spread a generous amount on top of each brownie and allow to chill for at least 1 hour. Sprinkle with cacao nibs and almonds - then enjoy!