Vegan Protein Brownies with Coconut
These Vegan Protein Brownies with Coconut are high in fiber, plant-based protein, and healthy fats. Gluten-free.
Servings 9 servings
Calories 463kcal
Ingredients
- 1 cup (105g) almond flour
- ¼ cup (38g) coconut flour, packed**
- ½ cup (35g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted coconut oil cooled
- ¾ cup maple syrup
- ½ teaspoon pure vanilla extract
- 1 cup dairy-free dark or semi-sweet chocolate chips
- 1 cup raw pecans chopped
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease the bottom and sides of an 8x8 baking pan with coconut oil and line with parchment paper.
- In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Whisk to evenly combine. Add maple syrup, vanilla extract, and cooled coconut oil and stir until mixture is evenly incorporated. Fold in chocolate chips and chopped pecans.
- Spread mixture into prepared pan. Sprinkle coconut flakes over top. Bake for 20-25 minutes, or until a toothpick come out clean. Check coconut at the 8 minute mark and tent with foil if needed to prevent burning.
- Allow brownies to cool completely before slicing. Transfer the brownie slab with the parchment to a cutting board.
Notes
**Make sure to pack your coconut flour into the measuring cup (as you would brown sugar) so that the flour is at one even level.
- The best way to prevent crumbles is to allow brownies to cool completely before slicing them into squares.
- Store in an airtight container at room temperature for 3-4 days.
Nutrition
Serving: 1brownie | Calories: 463kcal | Carbohydrates: 39g | Protein: 6g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 263mg | Potassium: 204mg | Fiber: 7g | Sugar: 27g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg