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Melting Heart Protein Brownies


To begin with, we want to say that these brownies are open to several ingredient variations. We’ve delineated them all in the Notes part of this post.

We also want to highlight the fact that, not only are these brownies finger-lickingly delicious, they’re also packed full of fiber, antioxidants, iron, calcium, magnesium, vitamin C, phytonutrients and protein! We honestly don’t think you could find a healthier and tastier batch of protein brownies out there.


Melting Heart Protein BrowniesIngredients

1 can               Chickpeas  (1 can = 260g, see Note 1 for subs)
3/8 cup            Coconut Sugar  (see Note 2 for subs)
1/4 cup            Pea Protein Powder
3/8 cup            Cocoa Powder
3/8 cup            Liquid Egg Whites
2 small             Beets  (see Note 3 for subs)
1 tbsp              Stevia Drops  (optional but lovely)
8 squares        Unsweetened Dark Chocolate  (85%) 


1. Blend all your ingredients together. Pour into a small (ideally silicone) brownie pan. If you want to make a larger batch of brownies, just duplicate the ingredients above.

2. Bake at 175 C (335 F) for about 20 minutes or until, when poked with a toothpick, your toothpick comes out clean.

3. Once they’re out of the oven, slice them into squares and STAB THEM with a square or two of dark chocolate. The chocolate will ‘melt on impact’ creating a melting heart! This method is the easiest way to end up with a melting chocolate heart. It sounds a bit like cheating since molten chocolate cakes, for example, require you to bake a very special (and butter-packed) chocolate batter and remove it from the oven just at the right time so that the chocolate oozes out.

4. Feel free to add some nut butter on top if you want to kick your brownies up a further notch.


1. If you’d like to substitute the chickpeas in the recipe, you absolutely can by using cooked (and unsalted) black beans or cooked (and unsalted) adzuki beans. Both will work wonderfully.

2. We are a really big fan of granulated coconut nectar, a kind of coconut sugar. It’s completely natural though – there’s nothing artificial about it. It also has a pretty low Glycemic Index (compared to actual sugar). If, however, you want to make your brownies lower in carbs, you can substitute the coconut sugar for another sweetener. Here, we’d say you should use granulated stevia.

3. If you absolutely LOATHE beets, feel free to substitute them with cooked sweet potato or 2-3 big tablespoons of peanut butter. Obviously your macros will completely change by this substitution but hey, something’s gotta give, right?

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