Double Chocolate Raspberry Protein Brownies

Spring is taking it’s sweet time about coming here, and I need something warm and comforting. Chocolate is always acceptable, don’t you agree? I made protein brownies with no processed sugar added, and you can’t tell at all! The lovely combination of raspberries and raspberries will make you want to eat more!

I used Ergogenics Plant Protein +Greens in the brownies. It is sweetened with monkfruit, so you need only a few Medjool Dates to give it a sweet taste. If you don’t like things very sweet, feel free to use less dates. You can check out Ergogenics website to pick up your protein powder HERE.

Thaw the raspberries, but make sure that you keep the liquid to add into the mixture. Combine the raspberries, dates, vanilla, plant based milk and the melted coconut oil together until it’s smooth.

Combine the rest of the ingredients together. I added cinnamon and numeg because I love how they pair with berries. If you’re not a fan of nutmeg, you can omit it, but it won’t taste the same at all.

Let the batter sit for at least 10 minutes before baking. This is very important when using gluten free flour. Between the 40-60 minute mark, make sure that you check it every 5 minutes or so to make sure that it doesn’t over cook. You want a fudgy consistency as it is a brownie! When it’s done baking, you have to let it cool completely.

Let the batter sit for at least 10 minutes before baking. This is very important when using gluten free flour. Between the 40-60 minute mark, make sure that you check it every 5 minutes or so to make sure that it doesn’t over cook. You want a fudgy consistency as it is a brownie! When it’s done baking, you have to let it cool completely.


For FULL RECIPE - CLICK HERE