Chocolate Chia Protein Brownies

These Chocolate Chia Protein Brownies are a tasty, healthy alternative brownie. Something to really look forward to after a sesh at the gym or after a pumped up game (or even just after ‘one of those days….’). They will keep you full, satisfy that sweet craving and are totally non-guilty. Full of all the healthy fats, unrefined sugar and muscle building protein you need.
I’ve recently become an ambassador for a gorgeous protein brand – Fortified Supplements – and so, have some really lovely protein powder to use in my baking. These brownies work so well with their double chocolate protein powder (Fortified Chocolate Protein) but you can easily use a different choc flavoured powder – or even a vegan pea protein if you are that way inclined!

Ingredients for Chocolate Chia Protein Brownies

2tbsp coconut oil
3tbsp chia seeds (+9 tbsp water)
240g pitted dates (+ 4tbsp water & 2tbsp milk)
125g ground almonds or walnuts
100g protein powder (whey/pea) I used Fortified
10g cocoa powder
20g (gf) oats
20ml milk (of your choice)

20g cocoa nibs, if desired

preheat oven to 180oC

Line a 7″ by 9″ baking tray with baking paper

makes about 12 squares

1) In a small saucepan over a low heat, melt your coconut oil. Set aside to cool completely.

2) In a food processor/nutri bullet – or with (a lot of elbow grease) a pestle and mortar – whizz your chia seeds so they are fine and flour like. Pop in a small bowl, mix well with 9 tbsp water, cover and leave in the fridge for 15 mins to set.

3) While the seeds are absorbing all the water, time to whizz your almonds/walnuts in the food processor/nutri bullet if not already ground down and flour like. Once done, chuck them into a large bowl. Again using the food processor/nutri bullet, whizz the dates, 4tbsp water and 2tbsp milk for a few seconds. Chuck the dates, oats, cocoa powder, milk, coconut oil, protein powder and chia seeds into the large bowl. Mix with an electric whisk until everything is smooth and combined (you can use a wooden spoon, but might take a while!)

4) If using cocoa nibs, chuck them in now and mix with a wooden spoon until they are evenly dispersed.

5) Smooth the batter into the prepared baking tin and pop on the middle shelf of the preheated oven for about 15 mins. Leave to cool in the tin and then turn out onto a wire rack to cool completely. Once cool, cut into squares – the size is of your choice.

Let the muscle tensing, mirror vanity begin!

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