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Protein Choc Brownies


  • 1 cup mashed pumpkin or sweet potato
  • 1/4 cup honey
  • 1/2 cup mashed banana (or 1 egg)
  • 1/2 cup coconut oil/butter/ghee, melted
  • 1 cup hemp protein (or almond meal)
  • 1/2 tsp cinnamon
  • 1/2 cup cacao powder
  • 1/2 tsp bicarb soda
  • 1/2 tsp baking powder
  • 1 tsp apple cider vinegar (or lemon juice)
  • 1/4 cup collagen (optional)


  1. Preheat your oven to 170C. Line a small baking tin with baking paper. I find a loaf tin is the perfect size. 

  2. Grab 2 bowls. In one combine all the wet ingredients. In the other combine all the dry ingredients. 

  3. Add the wet ingredients into the dry and mix well until completely combined. Pour into your baking paper lined tray and bake for 40 mins. 

  4. Remove from oven and allow to cool for 20 mins in baking tin before removing and allow to cool completely on bench. I prefer to let mine set in the fridge for a few hours before slicing but I know how tempting a warm chocolate brownie is so feel free to dig in straight away just remember they will set more after being refrigerated. 

  5. Store in the fridge for up to a week or in the freezer for up to 3 months.