No-Bake Protein Brownies
One of my favourite pastimes is perusing the grocery store and stumbling upon a new snack, condiment, or ingredient to try. While doing this one day I came across Mid Day squares. A healthy-ish, brownie snack bar that’s low in sugar, high in fibre and protein, and super delicious. One serving kept me going for hours right over the late-afternoon slump and tasted super decadent. I checked out the ingredient list, and immediately made plans to try and recreate them at home.
Succes!
These are really simple to make, taste just as good as the Mid Day squares and are definitely cheaper than the store-bought version.
For a protein boost I added hemp protein, which keeps these plant-based, but I think vanilla or chocolate whey protein would also work here. I also added in some maca powder. Maca powder is made from dried, ground maca root, and has a nutty, earthy taste that adds a nice depth of flavour. Maca powder is thought to have been a favourite food of the Incas, who considered it to be a libido-booster. There is no scientific evidence to support this, but maca powder is a source of fibre, iron, and vitamin C, so it’s a good mix-in for smoothies (and even brownies!) to up the nutrition factor. For no-bake sweets I like to use dutch-process cocoa powder because it tastes smoother, and richer than regular cocoa powder, which tends to have a fruitier, more acidic flavour, especially when its not baked.
To take it to the next level there’s a rich fudge-y layer of melted chocolate on top that really makes these brownies feel indulgent. Whether you want a quick-to-make treat or a nice bridge snack between lunch and dinner, these brownies will deliver!
No-Bake Protein Brownies
makes 8 brownies
14 medjool dates, pits removed
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 tsp kosher or sea salt
3 tbsp hemp protein powder (or your favourite protein powder)
3 tbsp cocoa powder, preferably dutch-process
1 tbsp maca powder
1/2 tsp vanilla extract
1/2 cup chocolate chips
2 tsp coconut oil
In the bowl of a food processor, processor the sunflower and pumpkin seeds until finely ground. Place the ground walnuts in a bowl and process the pitted dates until they form a cohesive mass. Add in the ground nuts, salt, vanilla, cocoa powder, and mac powder, and pulse until well combined and mixture holds together when pressed between fingers.
Line the bottom of an eight by four loaf pan with parchment paper, leaving an overhang on the long sides of the pan so brownies can easily be removed. Dump the brownie mixture into the loaf pan and press into an even layer using damp hands or back of a measuring cup. Place in the freezer to chill for 15 minutes until firm.
In a microwave-safe bowl, combine chocolate chips ad coconut oil and cook for 30 seconds. Check after 30 seconds and continue microwaving in 10 second intervals until chocolate is melted, stirring after each interval. Remove the brownies from the freezer and spread melted chocolate on top. Place brownies in the fridge until chocolate is set (at least 10 minutes), then slice into 8 squares. Keep brownies stored in the refrigerator for up to two weeks.