20g
proteins
18g
carbs
9g
fats
~240
Kcal
PB Chocolate Protein Brownie Hearts (Valentines Edition)
Chocolatey. Creamy. High-protein indulgence without sabotaging your progress. [Yields 8 Hearts. Macros per 1]
15 min
Prep
20g
proteins
18g
carbs
9g
fats
~240
Kcal
Ingredients
- Brownie Layer Below:
- 80g (4 large dates) Medjool dates
- 120g (1 cup) Chocolate protein powder
- 48g (1/2 cup) Chocolate PB fit powder
- 120g (1/2 cup) Unsweetened vanilla almond milk
- 64g (1/4 cup) Natural peanut butter
- 28g (1/4 cup) Collagen peptides
- PB Cream Layer Below:
- 60g (1/2 cup) Vanilla protein powder (vegan or whey)
- 120g (1/2 cup) Plain Greek yogurt (dairy free if desired)
- 48g (1/2 cup) PB fit powder
- 180-240g (3/4-1 cup) Unsweetened almond milk
- 64g (1/4 cup) Natural peanut butter
Easy Swaps
Peanut Butter and PBfit
Almond Butter and Almond Powder
Greek Yogurt
Dairy Free Yogurt
Instructions
- Add all brownie layer ingredients to a food processor.
- Blend until thick and dough-like. Add almond milk slowly if needed.
- Press mixture evenly into 8 silicone heart molds (I got mine from HomeGoods. Amazon is good option too).
- In a bowl, mix all PB cream layer ingredients until smooth and creamy. Adjust almond milk for a thick but spreadable consistency.
- Spoon PB layer evenly over each brownie base.
- Freeze for 60–90 minutes until firm.
- Remove from molds and store in refrigerator.
- Take out and enjoy!
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