Christmas Berry Choc Protein Brownie

Our readers voted it 4.7 out of 5. Featuring Bioglan Superfoods, the recipe is healthy & feels like a decadent treat


For the base:

1 ½ cups walnuts

¼ cup Protein Powder

2tbsp Bioglan Raw Cacao

¼ cup Rice Malt Syrup

½ cup medjool dates, pitted


Middle layer:

½ cup shredded unsweetened coconut


For the ganache:

1 cup avocado flesh, approx 1 large avo

1tsp Bioglan Beetroot Powder

1tbsp Bioglan Coconut Oil, melted

1tbsp Bioglan Raw Cacao

1tbsp rice malt syrup


Makes 12.

  1. To make the base, line a loaf tin with baking paper, then combine all base ingredients in a food processor and blitz to form a crumb.
  2. Press crumb into loaf tin, followed by the coconut and pop in freezer to set whilst preparing the ganache.
  3. Combine all ingredients for the ganache in a food processor and blitz until lovely and smooth. It will have a delicate texture and flavor of berries coming through.
  4. Remove base from freezer and spread ganache over the top, then place back in freezer for approximately 1 hour until set.
  5. Top with coconut, berries, goji, bee pollen or more crushed walnuts if desired.
  6. Store in fridge or freezer up to 1 week.



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