Christmas Berry Choc Protein Brownie

Recipe by Jacqueline Alwill


For the base:

  • 1 ½ cups walnuts
  • ¼ cup Protein Powder
  • 2 tablespoon 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
  • 1 teaspoon Beetroot Powder
  • 1 tablespoon Bioglan Coconut Oil, melted
  • 1 tablespoon Raw Cacao
  • 1 tablespoon rice malt syrup
Christmas Berry Choc Protein Brownie


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.