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[GUEST POST] Triple Chocolate Cherry Protein Brownies by SpamellaB

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Ingredients

1 cup Oats Pam uses Mornflake Oats
1/4 cup Coconut flour
2 scoops Chocolate flavour protein powder
4 Tbsps Cacao powder Pam uses Kaizen Living cacao powder
1 tsp Baking powder
1 tsp Vanilla extract
1 tsp Cinnamon
1/4 cup Truvia (Stevia)
1 cup Applesauce
2 medium Egg
1/2 cup Almond milk
1 Tbsp Coconut oil
2 large handfuls Cherries, pitted
1 handful Flaked almonds

[GUEST POST] Triple Chocolate Cherry Protein Brownies by SpamellaB

Spamella B shares her recipe for these delicious and healthy Triple Chocolate Cherry Protein Brownies.

Features:
  • Dairy Free
  • Gluten Free
  • High Protein
  • No Added Sugar
  • Medium

Ingredients

Directions

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Pamela Higgins, AKA Spamella B of Spamella.com, is a freelancer and blogger, passionate about health, food and fitness. She aims to create healthy AND tasty recipes for all to enjoy. She has released her own e-book called Indulging Innocently (available here) and has even been featured on BBC Good Food’s “6 health bloggers you should follow in 2016”.

More than that, she’s a lovely friend, who I originally met on Twitter wayyy back and has supported my blog RIGHT from the very start. We even met up in May 2015 at the BodyPower Expo in Birmingham. Pam has been awesome enough to share this recipe for these delicious looking Triple Chocolate Cherry Protein Brownies, exclusively for the site! They look amazing, so read on and enjoy!

RECIPE INSTRUCTIONS
  1. Preheat the oven to 190 degrees C and grease and line a rectangular baking tray with greaseproof paper.
  2. Whizz up the oats in a blender until you have a fine flour. Tip into a large bowl and mix in the protein powder, coconut flour, 2 tablespoons of the cacao powder, baking powder, cinnamon and sweetener.
  3. Place the cooked apples in a blender with the eggs, vanilla and almond milk and whizz up until smooth.
  4. Pour this into dry ingredients and mix well until incorporated and you have a thick, chocolate batter. Spoon into the tin and smooth out evenly.
  5. Heat the coconut oil and syrup in a pan on a low heat until melted. Remove from the heat and whisk in the remaining cacao powder until you have a glossy chocolate sauce.
  6. Scatter over the cherries then pour over the chocolate sauce, using a skewer to swirl in slightly. Decorate with flaked almonds to cover then bake for 30-40 minutes (you may want to cover halfway through to avoid burning while it cooks through).
  7. Leave to cool in the tin, then cut up into squares. Gently remove and either eat warm or chill in the fridge – they taste amazing chilled too!

 

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Ashleigh

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