No Bake Protein Walnut Brownies
Whip these up in under 5 minutes! Click HERE to watch the video
Super simple, delicious and nutritious – you’re going to love these!
Here’s what you need and how you whip them up!
- 2½ cups loosely packed pitted dates
- 1 scoop of BPI Best Protein Chocolate
- 1 1/2 cups walnuts
- 6 tbsp cacao or cocoa powder
- 1/2 tsp pure vanilla extract
- 2 tsp water
- 1/4 + 1/8 tsp salt
- 1/4 cup cacao or cocoa powder
- 2 cups low fat plain greek yogurt
- 2 scoops Vanilla BPI Sports Keto Bomb (may also add 1 tsp vanilla extract)
- 1 tbsp raw cocoa
- 2 tbsp coconut flour (may need a bit more depending on consistency)
- stevia-sweetened chocolate chips
- 1 cup smashed walnuts
Step 1: Ground your walnuts in food processor or blender.
Step 2: Add 1/4 cup cocoa, 1/8 tsp salt, protein powder to your walnuts.
Step 3: Blend the dates, water, 6 tbsp cocoa, 1/2 tsp vanilla extract, 2 tsp water and 1/4 tsp salt in a food processor. (This is the food processor I use.) OR you can use a super powerful blender (over 1000 watts). You will have to stop & start the blender a few times as the dates can get stuck inside the blades – but it can work! Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.
Step 4: combine dry mix with the dates.
Step 5: Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. Place in freezer while you make your icing.
Step 6: To make the icing put your greek yogurt in a large bowl and add all of the ingredients. Whip with a fork until smooth and frothy. If it isn’t frothy add another tbsp of coconut flour and keep shipping! Spread evenly over brownie dough. Top with your nuts and chocolate chips! Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer. BON APPETITE!
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