I was having a play with the  fudge protein brownie raw recipe today and made a couple of rather delicious improvements. These make great healthy kids snacks.

This recipe includes coconut butter as it apparently has anti viral properties due it’s Lauric Acid content plus it is good for supporting your metabolic rate because of it’s medium chain triglycerides (thats the last of the science talk for this recipe)

Fudge brownie part 2

50g phyto pea protein powder

25g hemp flour

25g chia seeds

50g L.S.A plus any other lightly ground seeds you like

2 Tablespoons Raw Cacao

1 teaspoon stevia or to taste

1 teaspoon maca

4 big tablespoons of nutbutter or tahini

1 tablespoon melted coconut butter.

Method:

Add ingredients one by one in order to a bowl stiring as you go.

Melt the coconut butter in a dish sitting in a bowl of warm water or in your dehydrator.

Once everything is stirred together and forms a crumbly dough line a small container with cling film leaving plenty to go up the edges and over the top.

Pack in the dough, pressing it firmly. Cover the top with the cling film and compress some more.

Place in fridge to set for 30 min.

cut into bars or squares

I wrote this recipe forApril because we both run, both care deeply about nutrition and sometimes want our proteins without a huge amount of nut fats. These make great healthy kids snacks.

This is a great high protein snack for after a workout or if you just need something to keep you going for a couple of hours. I have eaten some pretty strange tasting protein bars in my time- some look great and taste like wax or have a weird after taste. I think it is because of all the ingredients that aren’t food- they are additives or vitamins and minerals isolated from food. That just seems so wrong to me. I like food, actually I love food. Real food, not food-like substances.  Try this out and see if it works for you.

Recipe:

50g pea protein powder

25g hemp flour or protein (flour will be grittier)

4 tablespoons tahini (there is the fat source)

Either ½ teaspoon Stevia (zero carbs) or 2 tablespoons agave/honey (better flavour but has carbs)

Flavour with

1 tablespoon raw cacao

¼ tsp ground ginger (anti inflammatory)

¼ tsp ground cinnamon (anti oxidant)

¼ tsp mixed spice

4 drops vanilla essence

A little bit of water to mix

Optional- ½ cup dried berries like cranberries or currents if you don’t mind the carbs. They need to be small pieces as the brownie will crumble if they are too large. You could always soak and puree them, the brownie will just be slightly denser.

Mix well together in a large bowl. Once it seems to be all mixed through start adding a little bit of water at a time until you are mixing something that resembles cookie dough- it will be in a few big lumps that when you press together forms a dough.

Line a small container with clingfilm (right up the sides and leave some spare) and put the dough in the container. Put the extra cling film over the top of the mix and press down to compress the dough into the shape of the container. Place in fridge.

When it is cold cut into 4 bars. Store in the fridge.

This doesnt have a massive amount of calories if you use stevia. There is some healthy fat from the tahini and plenty of bioavailable protein. You could add rice protein and have a perfect mix of aminos.

I find this brownie delicious and because it is so high in protein if I have it sometime after my green smoothie in the morning I get through to lunchtime without needing any morning tea.

If I’ve come in from a 28km run and had my quick carb hit then this is my 20 minutes later recovery bar.

I have heard so many different recovery programs for endurance running so this may not be yours but it works beautifully for me.

Please leave your comments on how well this recipe worked for you and if you improve it then I’d love to hear from you.

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