Gooey Protein Brownie Recipe

By Grace Galliott

Makes 6 large brownies - 7.5g protein per brownie

Ingredients:

• 1/2 mug almonds

• 1 mug medjool dates (pour in 2 tbsp boiling water)

• 2 tbsp cacao

• 2 tbsp almond butter

• 1 tbsp coconut oil

• 3 tbsp Chocolate Fudge collagen powder

Method:

1. Pulse the almonds in a blender until you have a coarse flour

2. Add all other ingredients and blend until you have a slightly runny texture - add water to loosen if needed

3. Spoon into a x6 silicone muffin tray and cook for 20 mins at 180 degrees

They’re a perfect post-work-out snack or afternoon treat. Enjoy!!