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–+ servings
Up close image of a protein cosmic brownie with a bite taken out of it.
Course Dessert

Healthy Cosmic Protein Brownies

By: Elysia Cartlidge
Servings 16 brownies
These cosmic protein brownies look and taste like the plastic-wrapped treats from our childhood, but are made completely from scratch and better for you! They're made with dates, oats, almond butter, and your favorite protein powder for a sweet, chewy, fudgy flavor. You just need 20 minutes to assemble them, frost, and sprinkle colorful candy chips on top. So easy! {Gluten-free, Dairy-free, Vegetarian}
Prep Time 20 minutes
Total Time 3 hours 20 minutes

Ingredients
  

For the brownies

  • 4 fresh Medjool pitted dates, chopped
  • 1/2 teaspoon espresso powder, optional
  • 2 tablespoons hot water
  • 1/2 cup rolled oats
  • 1/2 cup chocolate protein powder
  • 1/2 cup good quality cocoa powder
  • 1/2 cup almond butter (or other nut butter)
  • 2 tablespoons honey
  • 2 tablespoons coconut cream

For the frosting

  • 1/2 cup coconut cream
  • 3/4 cup chocolate chips
  • 2 tablespoons rainbow candy chips

Instructions

  • Lightly grease an 8x8” cake pan or baking dish and line the bottom with parchment, leaving yourself some parchment paper handles sticking up on two sides to make the brownies easier to remove later.
  • Place the dates, espresso powder and hot water into a small bowl. This will help soften up the dates and dissolve the espresso powder.
  • Meanwhile, place the oats, protein powder and cocoa powder in the bowl of a food processor and pulse until the oats are finely ground. It’s ok if there’s still some texture. 
  • Add the dates and the liquid from the bowl to the food processor, followed by the almond butter, honey and coconut cream. Pulse until a soft dough forms, scraping down the bowl as needed. The mixture should be sticky, if it’s not, add another tablespoon of coconut cream and pulse again. 
  • Press the mixture into the bottom of the prepared pan using a silicone spatula. Place in the fridge.
  • Make the frosting: Place the coconut cream in a microwave safe bowl and heat in microwave until it begins to steam, but not boil, about 30 seconds. Place the chocolate chips in a medium bowl and pour the hot coconut cream over the chips, let it stand 2-3 minutes, then whisk until smooth and lump free.
  • Remove the brownies from the fridge, pour the frosting over top, return to the fridge for 5 minutes. Add the sprinkles once the frosting has cooled slightly, then refrigerate uncovered for a minimum of 3 hours. The longer you refrigerate them, the better the frosting will set. Run a thin knife around the edge of the pan, remove brownies from pan, slice into 16 squares and enjoy!

Notes

  • My dates were nice and fresh. If yours are more dehydrated, you may need to soak them for a while longer and use boiling water.
  • You can use dark chocolate chips or semi sweet, just keep in mind that semi sweet will add more sugar to the brownies. You could also use sugar free chocolate chips if preferred.
  • This comes together well in a food processor, but you can also use a high powered blender like a Vitamix. 

Nutrition

Calories: 178kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 5mgSodium: 22mgPotassium: 209mgFiber: 3gSugar: 13gVitamin A: 28IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg
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