Whole Life Challenge

Challenge Accepted.  The Whole Life Challenge is a 6 week program that focuses on 7 daily habits: Nutrition, Exercise, Mobilization, Sleep, Hydration, Well-Being, and Reflection.  Team Art of Strength Minnesota welcomes all to participate and potentially make a positive difference in your life.


Raspberry & Dark Chocolate Protein Brownies

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 9 squares
Calories 454 kcal

    • 2 cups almond flour
    • 1 cup pitted dates
    • 1/4 cup cacao powder
    • 1 cup chocolate whey protein powder Vegan version below
    • 1/4 cup coconut oil melted
    • 1/4 cup maple syrup (substitute Coconut Nectar during WLC)
    • 1 cup frozen raspberries
    • 1 egg Or flax egg for vegan version
    • 1 1/4 cup unsweetened almond milk separated

    • 1 cup fresh raspberries
    • 3/4 cup dark chocolate* melted

Vegan Version
    • 1 cup almond flour
    • 1 cup pitted dates
    • 1/4 cup cocoa powder
    • 1 cup VEGA vanilla plant-based protein powder
    • 1/4 cup coconut oil melted
    • 1/4 cup maple syrup
    • 1 cup frozen raspberries
    • 1 Chia or flax egg
    • 2 cup unsweetened almond milk separated

    1. Preheat oven to 350F
    2. Line a 10 inch square baking dish with parchment paper.
    3. Melt coconut oil in a small saucepan over low heat. Remove from heat as soon as it turns liquid. (Note - I just melted mine in the microwave.)
    4. Process the dates, coconut oil, maple syrup, 3/4 cup almond milk, and frozen raspberries together in a food processor. Process until smooth. This can take from 1 minute to a minute and a half. (Note - I used my Vitamix.)
    5. Transfer the batter to a large mixing bowl along with the rest of the almond milk and stir in the cacao powder, almond flour, egg, and protein powder. Mix well.
    6. Pour the brownie batter into the baking dish and spread evenly.
    7. Bake for 20-25 minutes, or until the center no longer jiggles like jello when shaken. A toothpick should also come out a bit dirty (but not completely wet) when inserted in the center.
    8. Let sit on the counter for 20-30 minutes then top with fresh raspberries and melted dark chocolate. (Note - I skipped this step and just served them with fresh raspberries on the side)
    9. Transfer to the refrigerator for 1 to 2 hours before cutting into squares. This will allow enough time for the brownie to set. Otherwise, it may be too liquid.
    10. These are very fudgy brownies. For a cakier version, reduce the amount of almond milk used to 1 cup.


Submitted by Chandra Wobschall

| Categories: Snack, Dessert | Tags: Kickstart, Lifestyle | Return

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