Since finding out I am allergic to both casein and whey, I have been avoiding protein powder completely. However, for this recipe I decided to use the Thorne Research VegaLite, a high-quality protein powder made with two plant-based protein sources; pea protein isolate and rice protein isolate. There are no artificial flavors, colors or sweeteners in VeganLite. It is soy-free, dairy-free and sweetened with stevia. This is the same powder I use for our favorite Protein Waffle recipe.
I am a visual and volume eater, I like my food to look pretty and for there to be a lot of it. This is one of the reasons I typically don't use bars or shakes as meal replacements. However, as I mentioned in yesterday's post, we are doing some travelling to and from the Mayo Clinic several times over the next few days. These Vegan Protein Brownies fit the bill for a quick and portable healthy breakfast option. You will be pleasantly surprised at how satisfying and filling a serving of these are. I enjoyed a serving with five strawberries and a cup of coffee and had no signs of hunger for 8 hours. I plan to take these with me again today as we are hitting the road early to drive to the Mayo Clinic.
Now, here's the deal, because I know I will get asked, you cannot sub whey protein isolate or concentrate in this recipe. Vegan protein powders tend to be more chalky and absorbent than whey. They require twice the amount of fluid when making a protein shake to make it palatable. In my experience, vegan protein powders tend to have more of a flour-like consistency and turn into paste with just a little water. On the other hand, whey protein is more gritty and becomes quite sticky or tacky with the same amount of water.
Prep Time: 15 minutes
Bake Time: none
Makes: 12 bars, 6 servings
Ingredients
- 6 Servings (6.6 oz.) Thorne Research VegaLite
- 6 Tbsp. Hershey's Special Dark Cocoa Powder
- 6 Tbsp. Chia Seeds
- 1/4 c. + 2 Tbsp. Smart Sweet Erythritol Non-GMO
- 1/8-1/4 tsp. NuNaturals Pure White Stevia Extract Powder
- 1/8 tsp. Celtic Sea Salt
- 12 oz. Native Forest Organic Coconut Milk
- 6 Tbsp. Almond Butter, Room Temperature
- 1 Tbsp. Organic Vanilla Extract
- 6 Tbsp. Filtered Water
For Topping
- Hershey's Special Dark Cocoa Powder
- Bob's Red Mill Flaked Coconut, Unsweetened
- Sliced Almonds
Directions
- In a large mixing bowl, mix together all dry ingredients.
- With a large spoon mix in coconut milk, almond butter and vanilla extract.
- Finally mix in water.
- Using your hands form into a large ball of dough.
- Dust a piece of parchment paper with cocoa powder and then plop dough in center.
- Using your hands press and shape dough into a large square and then cut in 6 even strips and then cut each strip in half.
- Dust the top with more cocoa powder, smear with a teaspoon of almond butter and then top with sliced almonds or unsweetened coconut flakes.
- Store covered in the refrigerator, can be eaten cold or at room temperature.
Recipe Notes
When you start mixing the wet with the dry, what forms are crumbles. This is good. You want the mixture to be very crumbly, the smaller the crumbles the better. Once your get your hands in the bowl and start working it, what forms is a big dough ball. It actually becomes quite play-doh like. The texture of the bars is very soft, cookie-dough like. They do firm up just a little in the fridge but don't harden and will soften at room temperature.
