Add protein powder to brownie mix

Fudgy Protein Brownies - Eat With Clarity

These healthy protein brownies are easy to make, fudgy, moist, grain free and have a rich chocolate flavor. They’re made with almond flour, coconut sugar and protein powder for a healthy gluten free treat!

If you’re a regular around here, you may have noticed I’m on a protein kick. Protein pancakes, protein muffins, cookies, protein energy bites and now fudgy protein brownies.

But seriously, if you think these are going to have a weird, gritty texture and flavor, think again! They’re rich, fudgy, chewy and kind of similar to my almond flour brownies if you’ve ever had those.

They have a rich chocolate flavor from chocolate chips and cocoa powder, protein from the protein powder and eggs and are completely refined sugar free, dairy free, grain free and paleo friendly. They have about 6-7 grams of protein per brownie with a lot less sugar and fat than a traditional brownie!

Key Ingredients & substitutions

Eggs. The eggs are essential to help bind all of the ingredients together and give these brownies some rise and a chewy texture. They also add about 18 grams of total protein which certainly is a win!

Coconut sugar. I opted to use coconut sugar to keep these refined sugar free, but any kind of granulated sugar will work here. If you prefer, you can use a 1:1 sugar replacement to make these keto brownies.

Chocolate chips. I used semi-sweet chocolate chips which will be melted and added to the batter for a rich and fudgy texture.

Coconut oil. Be sure to use refined coconut oil which has no coconut smell or flavor. You can also sub for butter if you prefer.

Protein powder. I opted for a chocolate pea protein, but whey protein will also work if you have that.

Almond flour. We just need a small amount to help absorb some of the excess moisture and create a really chewy texture. If you need these to be nut free, you can try subbing for oat flour instead.

How to make protein brownies

Step 1: Beat together the eggs and sugar until well combined, about 1 full minute.

Step 2: Beat in the vanilla, coconut oil and melted chocolate chips until creamy.

Step 3: Add in the protein powder, cocoa, salt and almond flour. Use the electric mixer to combine, then fold in the remaining chocolate chips.

Step 4: Transfer to a lined 8×8 aluminum baking pan and bake for about 25 minutes.

Step 5: Let cool, then slice and enjoy! I like to top mine with a drizzle of melted chocolate and sea salt, but this is totally optional!

How to store

These protein brownies do best stored in a container at room temperature, though you can also store them in the fridge for a few extra days. They will last for about 3 days at room temp, or up to 5 in the fridge.

Can you freeze brownies?

Yes! These brownies can be frozen for up to 1 month. I suggest allowing them to cool completely, then slice and transfer to a freezer safe bag. Keep a little space between each brownie, then place in the freezer.

To reheat, I like to pop them (while still frozen) in the oven at 350 for about 5 minutes or until warm through the center.

Frequently asked questions

Can you add protein to brownie mix?

I don’t recommend adding protein powder to a store bought brownie mix as it can thicken the batter too much and lead to dry brownies. It’s best to make them from scratch so the proportions are already all set up!

Can I make these vegan?

This recipe calls for 3 eggs, which is too many to safely omit or sub for an egg replacer, so I don’t recommend that here. The eggs are a key ingredients for the texture of the final brownie.

Can I make these keto?

Yes! You can swap the coconut sugar for a keto friendly 1:1 sugar substitute and use stevia sweetened chocolate chips like Lily’s sweets.

More chocolate recipes you’ll love!

  • Healthy Hot Chocolate
  • Brownie Bites
  • Chocolate Truffles

If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

Prep: 15 mins

Cook: 25 mins

Total: 40 mins


  • ▢ 1 ½ cups semi-sweet chocolate chips divided
  • ▢ ½ cup refined coconut oil 95 grams
  • ▢ 3 eggs
  • ▢ ¾ cup coconut sugar
  • ▢ 2 teaspoons vanilla extract
  • ▢ ½ cup chocolate protein powder
  • ▢ ⅓ cup blanched almond flour
  • ▢ 2 tablespoons cocoa powder
  • ▢ ¼ teaspoon salt

US Customary – Metric

  • Preheat the oven to 350 Fahrenheit. Line an 8×8 pan with parchment paper and set aside.

  • Combine 1 cup of the chocolate chips (keep the other 1/2 cup aside for now) and coconut oil in a bowl. If you have a scale, please use it! You need 95 grams of coconut oil which is about 1/2 cup and 6.5 ounces of chocolate chips which is about 1 cup. With these two ingredients, accurate measurements are so important.

  • Melt in the microwave using 30 second intervals, stirring between each, until fully melted.

  • Meanwhile, add the eggs and coconut sugar to a bowl or bowl of a stand mixer and beat together for about 1 minute.

  • Beat in the vanilla and the chocolate once melted.

  • Add in the remaining dry ingredients and beat until a smooth batter form.

  • Fold in the remaining 1/2 cup of chocolate chips.

  • Add the batter to the prepared pan and bake for 22-28 minutes, I usually do 25 minutes but all ovens are different.

  • Remove from the oven and let cool in the pan for 10 minutes, then lift out and let cool before slicing. Enjoy!

I opted for a chocolate pea protein, but whey protein will also work if you have that.

For a nut free option, you can try subbing the almond flour for oat flour, but I have not tried this myself and cannot guarantee the result.

Serving: 1brownies / Calories: 220kcal / Carbohydrates: 17g / Protein: 6g / Fat: 16g / Saturated Fat: 8g / Fiber: 2g / Sugar: 11g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!

Healthy Protein Brownies - Eating Bird Food

These healthy protein brownies are rich, fudgy and come together quickly in one bowl! They’re flourless, naturally sweetened and have 7 grams of protein per brownie. Gluten-free + dairy-free.

Healthy protein brownies?! Say no more, I’m sold.

Well really, you had me at just “brownie” but protein is a nice bonus! These brownies are super easy to make and packed with healthy ingredients you can actually feel good about! I won’t tell if you sneak one of these brownies for breakfast…

Why You’ll Love This Recipe

  • This recipe can be made in one bowl and one pan! Yay for minimal clean-up.
  • These brownies don’t have any flour, so they’re gluten-free + grain-free.
  • The added protein helps to curb the blood sugar spike you typically get when eating sweets like brownies.
  • Sure, these brownies are loaded with healthy ingredients but no one will even know! They are still so rich and fudgy.

Why is Protein Important?

Huge question here! If you’re wondering why I care about protein or why I’m sharing a recipe for brownies with protein, here’s your answer! Protein is one of the three macronutrients that are necessary for our body’s functions (along with fat and carbohydrates). If you think protein is only necessary for professional athletes or bodybuilders, think again!

Protein is quite the powerhouse. It helps build your bones, muscles, tissues and organs and also keeps those things functioning properly. On a less science-y note, protein helps you feel full and satisfied, helps with cravings and helps maintain your weight.

I love adding protein to meals and snacks that would otherwise leave me feeling unsatisfied and hungry a couple of hours later… things that are typically carb-heavy like brownies, pancakes, cookies and oatmeal.

I have recipes for protein oatmeal, protein pancakes and protein cookies, in case you want to check those out as well.

Ingredients Needed

  • almond butter – check the ingredient label to make sure the only ingredient is almonds (or almonds and salt). I used Wild Friends almond butter, but I also like the natural store brands from Trader Joe’s and Whole Foods. Feel free to swap the almond butter for any nut butter or seed butter. Just make sure you’re using drippy nut butter!
  • eggs – I have not tried swapping the eggs for flax eggs, but I bet it would work. The brownies just might not rise as much. Let me know if you try a vegan version in the comments below.
  • pure maple syrup – one of my favorite natural sweeteners. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
  • unsweetened almond milk –  I used unsweetened almond milk, but any non-dairy milk will work.
  • vanilla extract – a flavor enhancer.
  • chocolate protein powder – any chocolate protein powder works. Nuzest is one of my favorite brands. It’s plant-based and has a minimal, clean ingredient list. Plus, the chocolate flavor is delish. You can use my code eatingbirdfood for 15% off your order.
  • cocoa powder – add that delicious chocolatey goodness with cocoa powder! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well.
  • sea salt – if the almond butter has salt in it, you can skip this!
  • baking powder – to help the brownies rise.
  • chocolate chips – I recommend Enjoy Life dark chocolate chips which is allergen-friendly or Lily’s chocolate chips because they are low in sugar and calories. If you prefer a different mix-in, nuts (like pecans or walnuts) would be a delicious addition!

How to Make Protein Brownies

Making protein brownies is really similar to making regular brownies and incredibly easy.

In a large mixing bowl, start by whisking together the wet ingredients – almond butter, eggs, maple syrup, almond milk and vanilla extract. Add in the dry ingredients – the protein powder, cocoa powder, sea salt and baking powder and mix until combined. Gently fold in the chocolate chips.

Grease an 8×8 inch baking pan or line with parchment paper. Pour the brownie mixture into the pan and top with additional chocolate chips. Bake at 350ºF for 25-30 minutes. You’ll know the brownies are done when a toothpick inserted into the center comes out clean.

Let the brownies cool completely before cutting and serving. Trust me… they taste better cool! I actually burnt my mouth trying to get an early taste.


Are protein brownies healthy?

Yes! These brownies are made with minimal, good-for-you ingredients and have no refined sugar or artificial preservatives. With 7 grams of protein each, they can help balance your blood sugar and leave you feeling satisfied instead of hungry for more.

How often can I eat protein brownies?

These protein brownies are healthy enough to eat every day! Of course, I recommend switching up your snacks and treats to add a variety of nutrients into your diet, but I don’t see any issue eating a protein brownie once a day.

Can you bake with protein powder?

Definitely! Adding protein powder to your baked goods is a great way to make certain baked goods more filling and add more protein to your diet. I bake with protein powder all the time and have so many protein recipes here on EBF.

Can you put protein powder in brownies?

Yup!! I used my favorite Nuzest protein powder. I love their protein because there is no chalky taste and the ingredient list is minimal. You really can’t taste the protein powder in these brownies at all!

How much protein do these brownies have?

This recipe makes 16 brownies and each brownie has 7 grams of protein each. This will likely vary depending on the protein powder you use.

Can I make these brownies vegan?

I have not tested these brownies with an egg substitute, but I bet replacing the eggs with flax eggs or chia eggs would work just fine. If you decide to experiment let me know in the comments below!

Why did my brownies turn out dry?

There are a few reasons why your brownies might have turned out dry. First, they could have baked too long. Check them at the 25 minute mark with a toothpick to see if it comes out clean. If not, let them bake for a few more minutes. The other reason why your brownies might be dry is because of the nut butter or protein powder you used. Some protein powders do soak up more liquid, which could cause them to dry out faster. Also, you want to make sure you’re using drippy nut butter, not dry hard nut butter. If you notice your batter is on the drier side, add a splash more milk!

How to Serve Protein Brownies

I love eating these brownies plain straight from the fridge, but if you want to get fancy here are some topping ideas:

  • Nut butter – you can’t go wrong with a drizzle of nut butter to top these brownies! I recommend almond butter.
  • Coconut whip – these brownies would be delicious with a dollop of coconut whip cream on top!
  • Ice cream – brownies + ice cream = a match made in heaven. These brownies would be delicious warmed in the microwave and served with my banana ice cream, chocolate banana ice cream or avocado ice cream. If you really want to amp up the protein of your dessert serve your brownie with my protein ice cream!
  • Caramel sauce – I’m drooling just thinking about how delicious my date caramel sauce would be drizzled over one of these protein brownies.
  • Yogurt – want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with some granola (this hemp granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
  • Fruit – serve these brownies with some fresh berries. They add pop of color and such good flavor!

How to Store Leftovers

These brownies can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, I recommend freezing. Store in a freezer-safe, airtight container in the freezer for up to 3 months.

More Brownie Recipes to Try

  • Sweet Potato Brownies
  • Black Bean Brownies
  • Pecan Pie Brownies
  • 5-Ingredient No Bake Brownies
  • Peanut Butter Hummus Brownies
  • Oat Flour Brownies
  • Zucchini Brownies
  • Pumpkin Brownies

More Protein Recipes to Try

  • Protein Donuts
  • Protein Muffins
  • Green Protein Smoothie
  • Protein Waffles
  • No Bake Protein Balls – 4 Ways
  • Protein Ice Cream
  • How to Make a Protein Shake (6 Flavors)
  • Protein Bars
  • Protein Pudding (3 Ways)

Be sure to check out all of my protein recipes and the full collection of healthy dessert recipes here on EBF!

Healthy Protein Brownies

5 from 52 votes

These healthy protein brownies are rich, fudgy and come together quickly in one bowl! They're flourless, naturally sweetened and have 7 grams of protein per brownie. Gluten-free + dairy-free.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 16

  • 1 cup creamy almond butter
  • 2 large eggs
  • ½ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ½ cup chocolate protein powder, I used Nuzest
  • ¼ cup cocoa powder
  • ¼ teaspoon sea salt, skip if almond butter is salted
  • 1 teaspoon baking powder
  • ½ cup chocolate chips, plus more for topping
  • ​​Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.

  • In a large mixing bowl, whisk together almond butter, eggs, maple syrup, almond milk and vanilla extract.

  • Add protein powder, cocoa powder, sea salt and baking powder into the mixing bowl and stir until combined. If you notice your batter is on the drier side (which could happen depending on what almond butter or protein powder you use), add a splash more milk!

  • Gently fold in chocolate chips.

  • Transfer mixture to the prepared pan. Bake for 25-30 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!

Serving: 1brownie Calories: 165kcal Carbohydrates: 15g Protein: 7g Fat: 10g Saturated Fat: 2g Cholesterol: 25mg Sodium: 139mg Potassium: 36mg Fiber: 3g Sugar: 8g


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Avocado Protein Brownie Recipe - European Cuisine: Pastries and Desserts. "Yeda"

Avocado Protein Brownie Recipe - European Cuisine: Pastries and Desserts. "Food"

Garden of food Golden thousand

  • Recipes
  • magazine "Food" No. 84 (146)
  • School "Food"
  • Authors
  • Base
  • 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 My recipe book

    Include ingredients

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    Recipe type

    Tested by “food”

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    Victoria Dim


    2 Preparation:

    2 Work minutes

    40 minutes

    Recipe author

    Author: Victoria Dim8 recipes

    Energy value per serving













    Chicken egg

    3 pieces

    Coconut flour

    3 tablespoons

    Chocolate protein

    40 g

    Cocoa powder


    2 tablespoons

    Coconut oil

    1 tablespoon


    1 piece


    to taste

    ½ teaspoon


    40 g

    Cooking instructions

    40 minutes


    1Preheat the oven to 180 degrees.

    2Mix all dry ingredients in a deep bowl. Don't touch the chocolate just yet.

    3 Cut the avocado, add to the dry mixture, beat in the eggs and oil. Blend the mixture so that no lumps remain.

    4 Add chocolate. If you have a tile, break it into pieces 0.5–0.7 cm. Mix with a spatula.

    5Pour into a mold and bake for 30-40 minutes, depending on your oven. It is important not to overdry.

    Recipe tip Serve with fat-free ice cream and sugar-free jam.

    popular searches:

    Comments (5):

    Ivan SokolovFebruary 22, 2015


    where can I get chocolate protein?

    Victoria DimFebruary 22, 2015


    You can buy it in any sports nutrition store.

    Olga Alexeeva4 May 2016


    2 tablespoons of chocolate is 30g approximately?

    Elena ArslanovaMay 13, 2018


    Hello. 770 calories per serving?????? is it really so?

    Sergey ErmolaevJuly 4, 2019


    I counted 518 on FatSecret, just right for keto. I'll try it on the weekend.

    See also:


    Salad recipes with mushrooms With ham and quail, couscous and fried eggs

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    Healthy Desserts I 14 Easy Recipes

    To make waffles with a great macronutrient ratio, all you need is some silicone pan and coconut oil baking mix waffles (or waffle iron).

    Who said that you have to buy protein paste? But it can be prepared very easily, and incredibly quickly!

    It only takes a few ingredients and a few minutes of your time to enjoy its delicate taste without feeling guilty. It can be spread on bread, served with pancakes or put on delicious hot porridge!


    • 5 g Myprotein Coconut Oil
    • 10 g cocoa
    • 5g Myprotein Whey Protein Chocolate Flavor
    • 20 g water

    How to prepare

    Whisk all the ingredients together until the mixture is smooth... that's it!


    MACRONUTRIENTS (per serving)
    Proteins: 8 g Fats: 7 g Carbohydrates: 0 g

    Let's say I have 10 muffins, I was asked for 1. How many muffins will I have left? That's right, 10!

    These Raspberry Protein Muffins are too good to share!


    • 1 soy yogurt
    • 2 scoops instant oatmeal
    • 1 scoop whey protein
    • ½ jar unsweetened applesauce
    • 1 sachet baking powder
    • 50 g frozen raspberries
    • 2 tbsp. l. agave nectar
    • 8 drops Vanilla flavored Flavdrops

    Cooking method

    • Preheat the oven to 180°C.
    • Mix all dry ingredients in a bowl: oatmeal, protein, baking powder.
    • Mix all liquid ingredients in another bowl: applesauce, soy yogurt, agave syrup and Flavdrops.
    • Using a spatula, gently fold the contents of the first bowl into the second bowl to form a soft paste.
    • Add raspberries and stir again.
    • Pour batter into muffin tins (greased) and bake for a maximum of 20 minutes.


    Calories: 636 Proteins: 36 g Fat: 9.3 g Carbohydrates: 84 g

    9. Avocado pudding with chia seeds

    Avocado is tasty and healthy. Chia Seed Avocado Pudding is a delicious, easy-to-digest dessert that will delight all fitness enthusiasts. Try it!


    • ½ avocado
    • 4 tbsp. l. chia seeds
    • 240 ml Pro Milk 50
    • 100 g non-fat Greek yogurt
    • 40 g oatmeal
    • Sucralose (quantity optional)

    Method of preparation

    • First, blend the avocado with milk in a blender, adding a pinch of sucralose.
    • Add chia seeds and refrigerate overnight. Tip: Stir well to make it as homogeneous as possible.
    • Take a bowl or glass. Sprinkle oatmeal on the bottom, then lay the first layer: cream with avocado. Pour yogurt on top, using only half, 50 grams. Then put the avocado layer back on and pour over the remaining yogurt.
    • You can sprinkle with matcha green tea powder, crushed nuts or dried fruit.


    Calories: 721 Proteins: 53 g Fats: 26. 5 g Carbohydrates: 67 g

    10. Cinnamon Protein Dessert

    These cinnamon protein rolls are just what you need for a delicious dessert , which will fit into your diet. They have no refined sugars, are high in protein, and are suitable for vegans because they are dairy-free.


    For the dough:

    • 185 ml almond milk
    • 7 g dry yeast
    • 2 tbsp. l. maple syrup without sugar
    • 1 st. l. ground flax seeds
    • 1 st. l. pure coconut oil (melted)
    • 90 g Vegan Chocolate Protein Blend
    • 180 g wholemeal flour
    • 1 tsp ground cinnamon


    • 70 g pecans
    • 2 medium ripe bananas
    • 6 royal dates (pitted)
    • 1 st. l. ground cinnamon

    For milk-free cream glaze:

    • 1-2 tbsp. l. almond milk
    • 100 g vegan cream cheese

    How to prepare

    To prepare the dough:

    • Heat almond milk until warm. Then pour the yeast, sugar-free maple syrup into the bowl of milk and set aside for 5 minutes.
    • Then add 3 tbsp. l. water to 1 tbsp. l. flaxseeds and leave for a few minutes until the seeds absorb water. This will help your rolls hold together better.
    • Now place flour, protein mixture, cinnamon and melted coconut oil in a large bowl. Stir and start gradually adding the yeast mixture you prepared earlier. Then place the dough on a floured surface and knead for 20 seconds or so. Roll the dough into a ball and cover with a tea towel. Place in a warm place: after an hour, the dough should double in size.
    • Prepare the filling. To do this, whisk nuts, bananas and dates until smooth.
    • When the dough has doubled in size, it is ready. Preheat oven to 180°C. Sprinkle some flour on a cutting surface and roll out the dough into a large rectangle, approximately 20x38 cm.
    • Spread the filling evenly over the entire surface of the dough, then start rolling the dough into a tight roll from the shortest edge. Cut into 8-10 slices. Place the rolls in an oiled 20x20cm baking dish, cover with a tea towel and let rest for approximately 20 minutes.
    • Bake for 25-30 minutes until golden brown. Let cool before pouring over frosting.

    To make the frosting:

    • To make the frosting, combine vegan cream cheese and almond milk. If you prefer a sweet frosting, add some sugar-free syrup. Fill the finished rolls with icing and enjoy their taste.


    MACRONUTRIENTS (one roll)
    Calories: 270 Protein: 13 g Fat: 11 g 9 903 99 Carbohydrates1: 30 920


    Soft Protein Brownies

    These soft and juicy protein brownies are so easy to make, you'll have a batch ready in less time than you'd normally get to the gym. Just take a container, put the necessary ingredients there, knead the dough and put it in the oven. You'll get a quick-to-make, healthy, high-protein snack that rivals your favorite but not-so-healthy snack.

    quantity: 8 brownie

    Time for preparation : 5 minutes

    Preparation time : 15 minutes

    Total time: 20030 ripe avocado

  • 2 large eggs
  • 100 ml syrup without sugar
  • 90 g flour
  • 60 g cocoa powder
  • 2 Scoops Impact Whey Protein (Chocolate)
  • 50 g protein chocolate

Cooking method

  • Preheat the oven to 150-170°C, turn on fan mode. Line a square baking sheet with parchment paper.
  • Whisk the eggs in a medium bowl. Add softened ripe avocados and stir until no large chunks remain.
  • Add sugar-free syrup to the mixture. Add cocoa powder and stir until completely dissolved. Then add flour and Whey protein and mix until smooth. Break the chocolate into small pieces and add to the mixture.
  • Place the dough on a baking sheet and spread evenly over the entire surface. Bake for 15-20 minutes (15 minutes for softer brownies, 20 minutes for more cake-like brownies).
  • When the dessert is ready, let it cool for 30 minutes, then cut into 16 squares and serve.


MACRONUTRIENTS (per brownie)
Calories: 151 kcal Proteins: 7 g Fat: 8 g 9 Carbohydrates: 140 1401


Maca Powder Chocolate Bar

This healthy chocolate bar will instantly become one of your favorite maca powder recipes. Maca, a plant grown in the Andes and referred to as a "nutritional power plant", is now widely used throughout the world.

In case you didn't already know, maca powder is made from a small South American root vegetable (that's what it's called, maca) that has been used medicinally in Peru for thousands of years. Its distinctive malt flavor pairs beautifully with chocolate, making this nutrient-dense chocolate bar recipe one of our favorites. Maca powder is loaded with vitamins and minerals such as vitamin C, vitamin B6, riboflavin and iron, which help to reduce the appearance of tiredness and fatigue and are great in everyday shakes.

Quantity: approximately 16 servings

Preparation time: 1 hour 15 minutes


  • 200 g of dark chocolate (to independently prepare dark chocolates, omniporal chocolates, ostea -ore pagos. a small amount of your favorite granular sweetener )
  • 2-3 ​​st. l. organic maca powder
  • 5 tsp almond paste (smooth consistency)
  • How to cook

    • Pour water into a saucepan and bring to a boil. Place a glass bowl on top so that the bottom does not touch the water.
    • Break the dark chocolate into pieces and place them in a glass bowl. Stir occasionally until the chocolate melts, then start adding the maca powder gradually and stir until completely melted. Remove from fire.
    • Pour the melted dark chocolate into a baking tray lined with parchment paper. Spoon the almond paste on top. Using a toothpick or knife, lightly spread the paste over the surface, creating a swirl pattern. Sprinkle some maca powder on top and refrigerate for at least 45 minutes.


    Per Piece:

    Calories: 98 kcal (63 calories from fat)

    % DV *
    Squirrel 2 g 4%
    Total Fat 7 g 11%
    Total Carbs 7 g 2%

    * Percent Daily Value based on a diet based on 2000 calories per day.

    13. Frozen Yogurt

    Make our magical unicorn roar protein frozen yogurt! Yes, you read that right: unicorn roar protein frozen yogurt. Enjoy it as breakfast, dessert, or after a workout, it's a great healthy alternative to a similar white chocolate dessert.

    Quantity: 8 large pieces

    Time: 1 hour 15 minutes


    • 2 packs of Greek yogurt (approx. 50g). Take low fat to reduce fat and calories
    • 2 Scoops (50 g) Diet Protein Blend (Roasted Marshmallow Flavor)
    • 200 g frozen blueberries
    • 50 g crushed pistachios
    • half mango
    • handful of strawberries
    • 4-5 drops natural blue food coloring

    How to prepare

    • Mix frozen blueberries with 350 g of Greek yogurt, crushed pistachios and diet whey. Pour the mixture onto a baking sheet lined with baking paper.
    • Place the mixture in the freezer for at least 1 hour.
    • While the mixture is in the freezer, prepare the filling. Mix the mango with 50 g of yogurt and set the mixture aside (this is for the yellow topping). Mix strawberries with 50 g of yogurt for the pink filling, and add natural blue food coloring to the remaining 50 g of yogurt. Place these three mixtures in the freezer for about 15 minutes until they are slightly firm.
    • Then, dipping the back of a spoon into the multi-colored yogurt mixtures, use them to draw swirls and patterns of any shape on the hardened yogurt and blueberry mixture. Don't hold back, just let your imagination run wild!
    • If desired, add additional toppings, such as more fruit, and place the dessert in the freezer for another 30 minutes. Serve, eat and enjoy!


    MACRONUTRIENTS (per serving)
    Calories: 195 kcal Proteins: 21 g Fat: 6 g 9 903 99 Carbohydrates1: 40 450


    15 Minute Protein Wafers

    These delicious protein wafers are ready in just 15 minutes! All you need is a silicone waffle pan or waffle iron (if you have one) and a few simple ingredients. Bonus: You can make pancakes with leftover dough!

    Quantity: 6-8 servings


    for Vafles:

  • 300 ml of alternative milk for your choice
  • 111111
  • 1 tsp lemon juice
  • 115 g wholemeal flour
  • 75 g Vanilla Flavored Vegan Protein Blend
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 50 ml coconut oil (melted)
  • 50 ml maple syrup or honey
  • For glaze:

    • 100 g vegan cream cheese
    • 1 tsp vanilla extract or 10-12 drops vanilla flavored Flavdrops

    How to prepare

    To make waffles:

    • Take a medium bowl and mix the milk and lemon juice in it to make the starter.
    • Then, in a large bowl, combine flour, vegan mixture, baking powder, salt and cinnamon.
    • Add maple syrup to milk mixture. Then pour the liquid mass into the dry mixture and whisk everything. Add melted coconut oil and beat until the mixture is smooth and without lumps. Set aside for 5-10 minutes.
    • If you are using a waffle iron, heat it up first and spray the surface with oil. Then cook waffles in it according to the instructions. If you are using silicone waffle molds, preheat the oven to 220°C or 200°C on the fan setting, pour the batter into the molds and place the baking sheet on the top shelf. To prevent the waffles from rising, place a weight on top, such as an ovenproof plate, and bake 9-10 minutes or until edges are golden brown.

    To make the frosting: