Raw_Protein_Brownies_2[1] These no-cook brownies are the perfect recovery treat after a run or a vigorous work-out. They’re really easy to make – but you will need a food processor that can handle the nuts and access to a freezer or fridge.

 

Ingredients

200g pitted dates (1 1/2 cups)

100g pecans (1 cup)

50g oats (1/2 cup)

50g raw cacao powder (1/2 cup)

50g protein powder (1/2 cup)

a squeeze of agave syrup (1-2 tbsp)

100ml apple juice

Desiccated coconut

 

Method

Put the pecans into the bowl of your food processor and process until you have crumbs. Add the dates and process some more. Then add the oats, cacao and protein powders and the agave syrup and process again. With the machine still running, pour in the apple juice; you’ll find you have a thick, slightly sticky dough.

Lay a piece of baking parchment or cling film on top of a baking tray (a chopping board or flat plate would do just as well – what you want is a moveable flat surface that will fit in your freezer). Scrape the mixture out onto the baking parchment/cling film, rest another piece of baking parchment/cling film on top and then use your hands and/or a rolling pin to shape the mixture into a smooth rectangle. Leave to set in the freezer for about an hour (or longer in the fridge).

Peel back the top piece of baking parchment/cling film and cut into 15 rectangular brownies. Tip some desiccated coconut onto a saucer. Gently separate a brownie (if you have trouble, try pushing up from underneath the bottom of the baking parchment/cling film), and put it down on the desiccated coconut, turning until all the sides are coated. Store in the fridge.

 


Coconut-Coated No-Cook Protein Brownies
 
Print
These no-cook brownies are the perfect recovery treat after a run or a vigorous workout. They're really easy to make - but you will need a food processor that can handle the nuts and access to a freezer or fridge.
Author:
Recipe type: Vegan Baking
Cuisine: vegan, dairy-free, no-cook
Serves: 15
Ingredients
  • 200g pitted dates (1½ cups)
  • 100g pecans (1 cup)
  • 50g oats (1/2 cup)
  • 50g raw cacao powder (1/2 cup)
  • 50g rice protein powder (1/2 cup)
  • a squeeze of agave syrup (1-2 tbsp)
  • 100ml apple juice
  • Desiccated coconut
Instructions
  1. Put the pecans into the bowl of your food processor and process until you have crumbs. Add the dates and process some more. Then add the oats, cacao and protein powders and the agave syrup and process again. With the machine still running, pour in the apple juice; you'll find you have a thick, slightly sticky dough.
  2. Lay a piece of baking parchment or cling film on top of a baking tray (a chopping board or flat plate would do just as well - what you want is a moveable flat surface that will fit in your freezer). Scrape the mixture out onto the baking parchment/cling film, rest another piece of baking parchment/cling film on top and then use your hands and/or a rolling pin to shape the mixture into a smooth rectangle. Leave to set in the freezer for about an hour (or longer in the fridge). Peel back the top piece of baking parchment/cling film and cut into 15 rectangular brownies
  3. Tip some desiccated coconut onto a saucer. Gently separate a brownie (if you have trouble try pushing up from underneath the bottom of the baking parchment/cling film), and put it down on the desiccated coconut, turning until all the sides are coated. Store in the fridge.