Choc Protein Brownies with Raspberry Chia Jam and Coconut filling
Lucy of @hungryheallth is passionate about creating recipes that are gluten free, dairy free, refined sugar free and totally delicious.
By Lucy Button on 5th Aug 2019 |
Featured in Desserts
Ingredients
Brownie ingredients:
- 1 Macro Mike 300g packet ‘double choc protein brownies’
- 1 Cup of Cocobella coconut water
- 1/4 Cup slivered almonds
- 2 tbsp Coconut flakes (for topping)
Filling ingredients:
Method
- Mix brownie batter in a bowl with the almonds as per package instructions. Sprinkle with the coconut flakes and cook brownies as package tells you too.
- Whilst brownies are baking, combine raspberries, vanilla, honey and chia seeds in a small saucepan over high heat, stirring continuously until a smooth jam-like consistency is formed and all raspberries are melted. Transfer to a small bowl.
- When your brownies are out of the oven and cooled completely, carefully cut your brownie in half sideways (if this is too tricky, cut your brownies into small individual squares and then cut them in half width ways).
- Layer your brownies, starting with a nice layer of the raspberry chia jam, then a smooth lather of the coconut yoghurt. Drizzle your brownies with maple syrup and they are ready to be enjoyed with friends and a nice cup of your favourite brew!
