Do you have a sweet tooth like me?! Well, if so these will for sure do the trick for you!! These no bake protein brownie cups are the perfect amount of sweetness mixed with a little hint of peanut butter. These are perfect for a small pick me up snack any time of the day. The fudgy brownie center surrounded by the thing crisp layer of chocolate around it is a perfect ‘healthy’ way to cure that sweet craving. I’m not sure why but I have been super into making healthy sweets and treats lately and after my dinners I always want something sweet. I never want anything big just something to fix my craving and these little things have been the perfect thing for my small treat after dinner!
- 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
How to Make:
- 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.
- Using a tablespoon, roll the dough between your hands to form individual balls and then flatten them slightly so that they resemble the shape of the muffin cups. Place one of these discs into each of the muffin cups and use your fingers to gently flatten them so they press up against the sides.
- Melt the remaining 1/3 cup (60 g) of chocolate chips, and add a generous teaspoon to each of the cups to cover them up. Sprinkle on any desired toppings (salt flakes, sprinkles, shredded coconut, etc.), and then place them in the freezer for a minimum of 10 minutes to allow everything to set. Store the cups in an airtight container the fridge for up to a two weeks, or in the freezer for up to 3 months.