Protein Brownies with Salted Chocolate Ganache

If you like sweet treats and you also like getting in a little extra vegan protein in your diet, you might as well sneak your protein powder into your dessert! Here’s a classic brownie with a kick of added protein in both the brownie base and ganache. I like to call them protein brownies with a salted chocolate ganache. This is an oil-free, mostly raw recipe that will satisfy your chocolate craving (trust me, I have a HUGE sweet tooth). The touch of salt on top gives this brownie a nice flavour and brings out the sweetness of the chocolate, but you can definitely leave that out if you’d like to.

I’m using one of my go to protein powders from Amazing Grass (use code VEGGIEKINS40 for a whopping 40% off), and they actually launched a new line of Protein & Kale powders that are now stevia free and sweetened with monkfruit instead. As if that’s not cool enough already, they’re also growing the kale on the farm.

Ingredients: 

Brownie base

• 1 cup pitted medjool dates
• 1 cup walnuts
• 1/2 cup almonds
• 1 scoop of Amazing Grass Chocolate Protein & Kale 
• 1/4 cup cacao powder
• 2 heaping tablespoons cashew butter
• 1/2 tsp vanilla extract

Salted Chocolate Ganache

• 1/4 cup coconut sugar
• 2 tablespoons cacao powder
• 1 tablespoon Amazing Grass Chocolate Protein & Kale
• 2 tablespoons tapioca starch
• 2 tablespoons natural peanut butter or cashew butter (at room temp)
• 2 tablespoons nondairy milk (at room temperature) (more as needed to thin)
• himalayan pink salt to top

Directions:

1. Combine all of your ingredients for the brownie base into a food processor and pulse until the mixture starts to resemble a dough. It should pull away from the sides of the food processor and stick together if you press the mixture between your thumb and index finger. If you find it to be too dry, you can add a little more cashew butter, and if it’s too wet, you can add more protein powder or almonds. Don’t worry too much about it being too squishy as it will firm up in the fridge as well.
2. Next, transfer the dough mixture into a square baking pan (I used an 8×8 square pan) lined with parchment paper and then layer with another sheet of parchment paper to press down until level. You should press down somewhat firmly so that the mixture is packed and will stick together to maintain its shape.
3. Place pan into the fridge to set while you prepare your ganache.
4. Next, in a small bowl, combine your dry ingredients (coconut sugar, cacao powder, protein powder, starch) and whisk to evenly mix.
5. Using a hand mixer or a whisk, slowly add your nut butter and nondairy milk, making sure to mix thoroughly. It’s much easier to do so with a whisk and you want to make sure both the nut butter and milk are at room temp. If necessary, add more nondairy milk by the teaspoon but try not to add too much because once you over-add it will be really hard to thicken the mixture again.
6. Finally, spread the mixture over the brownie base evenly and sprinkle with a pinch of salt. Return to fridge and let set for about 10-30 min.
7. Slice and serve 🙂

If you try this recipe out, be sure to share it with me by tagging me on Instagram @veggiekins. 

Love and brownies,

This recipe is sponsored by Amazing Grass, but all opinions are my own and as you know, I’ve been using their protein for almost a year now! Yum. 

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